Best Coconut Lime Zucchini Bread Recipes

COCONUT LIME ZUCCHINI BREAD

Steps:

• Prepare the baking pan. Spray the bottom and sides of a 9×5 loaf pan. If desired, fit a half-sheet of parchment in the pan and spray the parchment. Set aside while you prepare the batter.
• Shred and Drain the Zucchini. Using the "Small Shred" side of the box grater, grate 1 cup of zucchini and place in a strainer, set atop a bowl. Sprinkle with salt and stir it around a bit to encourage it to exude excess liquid. Leave for 10 minutes, while you prepare the the batter.
• Preheat oven to 350F, or 325F for Convection/Fan oven.
• In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• Into a separate, medium bowl, whisk the sugar, olive oil, coconut extract, lime juice and eggs, until all ingredients are incorporated.
• Stir the wet ingredients into the dry ingredients, until no flour bits are visible. Then, discard the drained liquid and fold in the drained zucchini, coconut and lime zest.
• Pour the batter into prepared loaf pan and bake on middle oven rack for 40-48 minutes, or until top is golden and a tester comes out clean. Mine took 44 minutes. Best to test when the top is lightly golden then every 5 minutes thereafter.
• Once the loaf is out of the oven, let cool 15 minutes in the pan. Stir together the glaze ingredients.
• After 15 minutes, turn the loaf out of the pan, onto a plate or board. Cover the still warm top and sides of the loaf by brushing with about half of glaze. Once the glaze hardens into a shiny surface, cover again with remaining glaze.
• Cool loaf completely before slicing with a serrated knife.

COCONUT LIME ZUCCHINI BREAD

Steps:

• Spray a 9 x 5 inch loaf pan with cooking spray and preheat oven to 350 degrees.
• Whisk together flour, baking soda, baking powder, and salt; set aside.
• In another bowl, mix sugar, oil, coconut extract, and lime juice with an electric mixer on medium
• speed. Add eggs and mix well.
• Add the flour mixture to the sugar mixture, and mix on low speed until just combined. Then mix
• on medium speed until completely combined. Fold in zucchini, coconut, and lime zest.
• Pour batter into the prepared pan and bake for 35-­40 minutes, or until golden brown and center
• is set. Cool for 10 minutes in the pan before removing.
• Whisk lime juice and powdered sugar in a bowl until completely incorporated. Pour glaze over
• slightly cooled zucchini bread.

ZUCCHINI COCONUT BREAD

Steps:

• Preheat oven to 325 degree F.
• Grease 2 loaf pans.
• Combine all ingredients in mixing bowl.
• Mixture will be very thick.
• Pour equal amounts of batter into 2 loaf pans.
• Bake 1 hour and 15 minutes or until done.

COCONUT LIME ZUCCHINI BREAD RECIPE - (3.7/5)

Steps:

• 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 syrup. 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!

ZUCCHINI-LIME BREAD

Steps:

• Preheat oven to 325. Spray or grease 2 loaf pans very well.
• Place nuts, lime zest, cardamom, coconut, ginger and mace in food processor. Pulse until mixture resembles very coarse meal. Set aside.
• Place remaining ingredients in large mixing bowl/stand mixer in order listed. Add nut/lime/coconut mixture.
• Beat on low 1 minute.
• Beat on medium 1 minute.
• Pour into 2 loaf pans and bake at 325 for 1 hour; check for doneness. Generally done by 1 hour 15 minutes, depending on oven.
• Remove and let cool in pans 5 minutes; then turn out onto cooling rack.
• Mix a glaze: juice of 1 lime with enough confectioner's sugar to make it drizzly. Drizzle over cooled loaves.