Coconut Lime Zucchini Bread

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!

Coconut Lime Zucchini Bread

Print

Serves: 1 large loaf + 2 mini loaves Prep Time: 15 minutes prep Cooking Time: 35 minutes baking 35 minutes baking

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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!