Do you have zucchini coming out of your ears?
I bet a lot of you do!
I am always looking for new ways to use Zucchini. My cute sister-in-law, Erin emailed me a recipe from Taste of Home last week for Orange Zucchini Bread. I didn’t have any oranges at the time, but enough coconut and lime to last me from now until next Christmas. (Having a small addiction problem with a certain coconut/lime/cokezero combination. It’s an afternoon delight, I can tell you that. Drink at your own risk, ok?)
Anyhow, I adapted the original Orange Zucchini Bread recipe into an awesome, heavenly, fabulous Coconut Lime Zucchini Bread. Man, it is tasty. The bread is moist, sweet and packed with the epic flavors of lime and coconut. The zucchini really makes the bread nice and moist, but you can’t taste it one bit. I’m sorry if some of you re disappointed. 🙂 Truly. If you are looking for a recipe packed with Zucchini Flavor, give these awesome Zucchini Marinara Subs a try. They make a great, quick week night meal.
Now, let’s make some bread, baby. You, me and your zucchini plant of wonder.
Let me show you how to make it happen!
1. Preheat your oven to 350 degrees.
2. Into a large mixing bowl or stand mixer place 3 eggs, 3/4 cup oil and 1 1/2 C sugar. Beat the mixture together until well combined.
3. Add 2 teaspoons lime zest, 1 teaspoon lime juice…
and 1 teaspoon coconut extract.
4. Find a nice zucchini. Wash it and shred it up. I opted to leave the peel on, thought it might look kind of pretty. 🙂 You need 2 cups total, toss it into the bowl and give it a stir to combine.
5. Into a medium-sized mixing bowl add 2 1/2 cup flour, 2 teaspoons baking powder, 3/4 teaspoon salt and 1/4 teaspoon soda. Toss them around a bit with a fork to make sure everything is well combined. Add it to the wet mixture.
6. Add 3/4 cup coconut to the bowl.
7. Mix it together, just until all of the flour has been incorporated. You don’t want to over mix, alright? It will give you a dry bread.
8. Take some parchment paper (or wax paper) are draw the bottom of your pans onto it.
Cut the paper out and line the bottom of the pans with it. Then spray them generously with cooking spray with flour added. I love this Bakers Joy, you can also find Pam spray with flour as well.
9. I ended up using a large loaf pan (9 1/2 x 5 1/2) and two small loaf pans (4 1/2 x 3 1/2). There wasn’t quit enough batter for 2 large pans. However, the small pans ended up working better than the large pan. The little slices had more glaze. 🙂 Next time, I believe I will opt for small pans all around.
10. Bake for 20-25 minutes for the small pans, and 35-45 minutes for the large pan.
11. While the loaves are still hot from the oven, mix together 1/2 cup sugar, 2 tablespoons lime juice and 1/2 teaspoon coconut extract.
12. Spread the glaze over the hot loaves. I spread some up along the sides as well. Make sure the loaves are on a cooling rack with a cookie sheet or some parchment paper underneath to catch the excess glaze.
13. Let the loaves cool just a bit and then you are ready to dig in! Wrap leftover loaves with plastic wrap. They taste even better the second day!
Enjoy!
Ingredients
- BREAD:
- 3 eggs
- 3/4 C oil
- 1 1/2 C sugar
- 2 t lime zest
- 1 t lime juice
- 1 t coconut extract
- 2 C shredded zucchini, skin on or off whatever you prefer
- 2 1/2 C flour
- 2 t baking powder
- 3/4 t salt
- 1/4 t soda
- 3/4 C coconut, sweetened and flaked
- GLAZE:
- 1/2 C sugar
- 2 T lime juice
- 1/2 t coconut extract
Instructions
1. Preheat your oven to 350 degrees.
2. Into a large mixing bowl or stand mixer place 3 eggs, 3/4 cup oil and 1 1/2 C sugar. Beat the mixture together until well combined.
3. Add 2 teaspoons lime zest, 1 teaspoon lime juice and 1 teaspoon coconut extract.
4. Find a nice zucchini. Wash it and shred it up. I opted to leave the peel on, thought it might look kind of pretty. 🙂 You need 2 cups total, toss it into the bowl and give it a stir to combine.
5. Into a medium-sized mixing bowl add 2 1/2 cup flour, 2 teaspoons baking powder, 3/4 teaspoon salt and 1/4 teaspoon soda. Toss them around a bit with a fork to make sure everything is well combined. Add it to the wet mixture.
6. Add 3/4 cup coconut to the bowl.
7. Mix it together, just until all of the flour has been incorporated. You don't want to over mix, alright? It will give you a dry bread.
8. Take some parchment paper (or wax paper) are draw the bottom of your pans onto it.
Cut the paper out and line the bottom of the pans with it. Then spray them generously with cooking spray with flour added. I love this Bakers Joy, you can also find Pam spray with flour as well.
9. I ended up using a large loaf pan (9 1/2 x 5 1/2) and two small loaf pans (4 1/2 x 3 1/2). There wasn't quit enough batter for 2 large pans. However, the small pans ended up working better than the large pan. The little slices had more glaze. 🙂 Next time, I believe I will opt for small pans all around.
10. Bake for 20-25 minutes for the small pans, and 35-45 minutes for the large pan.
11. While the loaves are still hot from the oven, mix together 1/2 cup sugar, 2 tablespoons lime juice and 1/2 teaspoon coconut extract.
12. Spread the glaze over the hot loaves. I spread some up along the sides as well. Make sure the loaves are on a cooling rack with a cookie sheet or some parchment paper underneath to catch the excess glaze.
13. Let the loaves cool just a bit and then you are ready to dig in! Wrap leftover loaves with plastic wrap. They taste even better the second day!
Enjoy!
59 comments
I have a giant pile of zucchini on my kitchen counter and I can’t wait to try this bread! However, I’ve never heard of coconut syrup before. Where do you find it in the grocery store? Thanks!
I finally found “Coconut Secret” (ingredients: organic Coconut Sap Nectar.) http://www.coconutsecret.com or call (415)383-9800 and they can probably tell you where the closest store near you is located. Great stuff. I use it like honey, syrup, and just for a sweetener. Thank you for the wonderful recipes.
Love, love the idea of the coconut and lime in zucchini bread. Such fun flavor combo.
Hi~
Can I substitute Coconut oil instead of the extract?
Jalene,
Coconut oil won’t give you the same flavor, I would suggest sticking with coconut extract. Good luck!
~Jamie
I just made it with unrefined coconut oil (the kind that has the coconut scent) in place of the vegetable oil, and I left out the extract. It has a definitely coconut flavor without the artificial extract.
This looks great! You should try Vanilla, Lime, Coke Zero a try! It’s darn good stuff.
Yum I can’t wait!! **coconut oil is for cooking/baking with. It will not have the flavor the extract does.
What is coconut syrup-have never heard/seen it before. tia!
Where did you get your cute little losf pans?
Debra,
I got the pans at Ross. Good Luck!
~Jamie
Where do you buy coconut syrup? Or do you make it? Thx.
Hi Debbie,
The recipe calls for coconut extract, you can find that in any grocery store usually in the baking aisle. Good luck!
Thanks,
~Jamie
So, on the glaze the recipe reads coconut syrup. Is it suppose to be coconut extract?
Jamie,
Oh my, yes. Thanks for catching my error. Yes, you just need coconut extract for the both the bread and the glaze. Good luck! Hope you love it!
~Jamie
The sugar for the glaze is powdered sugar, right?
Michele,
Nope, you just need regular sugar. When you spread it onto the hot loaves, as it cools it makes a heavenly crispy (sugary!) coating. Good luck! Hope you love it.
~Jamie
Jamie, I made this bread and it is the best zucchini bread I have ever made. I’m picking up some limes tomorrow to make some more. Thanks for the great recipe!
Margaret,
Woo Hoo! So glad you loved it. 🙂 Thanks for letting me know!
~Jamie
Has anyone tried making this as a muffin? If so, what is the approximate baking time?
I made the recipe into 12 regular size muffins and a 3X6 mini loaf. The muffins took about 22 minutes and the small loaf about 40 minutes.
I just made this using summer squash instead of zucchini and baking it all in a bundt pan. It was fabulous! Thanks for the recipes 🙂
Wow I just made this!! Fabulous!! best use of zucchini ever!
Tried this today. Luved it!!! Great use for all the abundant zucchini right now!!
[…] For more on this recipe, visit Jamie Cooks It Up […]
Can you freeze it with the glaze?
Christina,
Yes, you can freeze it with the glaze added. Best of luck!
~Jamie
Added I cup raspberries! Yum!
Wow. Lime Flavor makes this zucchini bread amazing.
I’m rather intrigued at the coconut, lime & coke drink. Do you have the recipe for that?
Hi Brenda,
I don’t really have a “recipe” for it. I just pour a bit of coconut syrup (or coconut extract) into my coke zero and then squeeze about 1/8 of a lime into it as well. Hope this helps!
~Jamie
I am going to try this swapping out the lime juice and zest with orange. I dont care for lime, but this recipe sounds great otherwise. Yum
I’ve made this 3 times with the surplus of zucchini from our garden. It is so good. It will be a staple in our house for sure. Thanks for sharing this yummy recipe.
I made this last night and let me tell you….it was amazing! loved the flavor of lime; tastes like summer. will use this recipe over and over! THANKS A BUNCH!!
Just pulled this out of the oven and put the glaze on. One mini loaf is almost gone already. YUM!!!!!
can I use unsweetened coconut?
Barbara,
I haven’t ever tried it with unsweetened coconut. I believe the sweetened variety would work out best for this recipe.
Good luck to you!
~Jamie
Made it today – so delish! Thanks for the recipe!
Best Zucchini Bread ever , everyone loved it!
Jamie,
I made this bread over the weekend and it was delicious!! Thank you for sharing!!
Kathy
Just finished making these beautiful little loaves! Wonderful for our annual bake sale and something different! I am trying these for the first time and oh my gosh, they are absolutely to die for! Will be making many many more of these little jewels! Best ever! Thanks for sharing!
I substituted 1/4 cup of the oil with applesauce. I made six small loaves. I think I will try using powdered sugar next time for the glaze, as it turned out a little grainy. I cooked mine 35 minutes. I would rate this recipe a 7.5/10
My family says that if I use powdered sugar for the glaze next time it will be an 8/10. It is a rare bread that I don’t prefer warm. I liked this better after it cooled off and also liked it refrigerated.
This is one of the most fabulous zucchini bread recipes we have ever had at our house. I have made it twice already, in a week and a half, and it is eaten within a day of making it. The only thing that I changed was I added a little more juice to it because my hubs likes the strong lime flavor. They turn out so pretty too, just love them! I plan on making it again tomorrow! Thank you for sharing, this is definitely a keeper!
Anyone know if this can be made gluten free? Recipe sounds great!
Made this yesterday and it was soooo good! I think I will try the glaze today with powdered sugar. Thanks for all the great recipes. I have never had one of yours that we didn’t like 🙂
Had a friend make me some, and I loved it! So I had to make some more for myself, just had the first slice, and it was amazing! Thanks for a great recipe.
[…] it’s the magnificent duo of Coconut and Lime. (See this heavenly Coconut Lime Sheet Cake and Coconut Lime Zucchini Bread). The flavors are so bright and refreshing. Yum! I was cleaning out my pantry a few weeks ago and […]
Can you add white chocolate chips to this?
Gail,
I haven’t ever tried it with white chocolate chips, however it sounds like it would be super yummy. I would suggest tossing the white chips in a bit of flour before adding them to the batter, to ensure they don’t sink to the bottom of the pan and burn. Let me know if you try it and how it turns out.
Best,
~Jamie
A neighbor made this for me and I had to have the recipe. Been making it ever since each summer. Love how summery it is in test! Was also thinking this would be good with lemon for those who don’t care for lime or just want to switch it up. Beautiful texture on this. Taking some to work this morning!
[…] Coconut and Lime Zucchini Bread […]
I just found this recipe while I was looking for zucchini recipes. This is the best cake!
Easy to fix and the extract really adds to the flavor.
Just found this recipe while searching for coconut lime recipes. Perfect timing as I need to use up the zucchini. Thanks!
Hi, I decided to chime in, even after making it for years. This recipe is outstanding and always requested by friends and family. I make the smaller loaves with the glaze made with granulated sugar, I love the slightly crunchy texture on the top. Thank you for posting this wonderful recipe.
[…] Coconut Lime Zucchini Bread |Jamie Cooks It Up […]
I didn’t have coconut extract so I used a coconut liquor. It was delicious!
The recipe for lime juice and lime zest are not the same amounts as in the directions. Which is which, please?
Hi Victoria,
Thank you for your feedback. I checked the recipe and instructions and they seem to be correct and uniform in both listings.
Thanks,
~Jamie