Coconut Lime Zucchini Bread Recipe 375

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.

ZUCCHINI COCONUT LIME BREAD

Steps:

• Preheat Oven to 350 degrees
• In a large bowl combine oil, yogurt lime juice and sugar. Mix. Add eggs one at a time. Mix and set aside.
• In a separate bowl whisk flour, baking soda, baking powder, salt, and lime zest (option). Set aside
• Add Dry ingredients to wet ingredients and mix. Do not over mix. Batter should be thick and lumpy.
• Add shredded Zucchini, coconut and vanilla. Gently fold to combine.
• Divide batter into 2 loaf pans that have been sprayed with cooking spray.
• Take 1/4 cup per loaf of shredded coconut and sprinkle on top. Add 1/4 cup of sugar per loaf and sprinkle on top.
• Bake at 350 Degrees for 50-60 minutes or until tooth pick comes out clean. Allow to sit for 5 minutes and turn out of pan. Bread can be stored on the counter for 1-2 days or in the refrigerator for up to a week. Enjoy!

LIME COCONUT ZUCCHINI BREAD RECIPE

Steps:

• Preheat oven to 350 degrees. Grease two 8 1/2" x 4 1/2" bread pans (loaf pans) with baking spray. Set aside.
• Mix oil, Greek yogurt, lime juice, and granulated sugar together (with a rubber spatula, with a standing mixer, or with a hand mixer). Add in eggs, one at a time, mixing after each addition.
• In a separate bowl, whisk all purpose flour, baking soda, baking powder, salt, and lime zest together.
• Add dry ingredients into the wet ingredients and mix until just combined.
• Stir in shredded zucchini, coconut, and vanilla extract.
• Divide the batter evenly between the two bread pans.
• Bake for 50-55 minutes, or until a cake tester comes out clean.
• Allow to cool about 10-15 minutes before removing from the pan and placing on a wire cooling rack.
• Spread 1/2 cup coconut on a foil-lined baking sheet and toast in a 300 degree oven for 7-8 minutes, stirring the coconut once or twice. Once golden brown, remove from the oven and allow to cool.
• For the glaze, whisk powdered sugar and lime juice until combined. If the glaze is too thick, stir in the remaining lime juice.
• Drizzle glaze over the breads. Sprinkle toasted coconut and extra lime zest, if desired, over the bread before the glaze sets.
• Enjoy!
• Leftovers can be stored at room temperature for a couple of days, or in the fridge for up to a week.

ZUCCHINI BREAD WITH COCONUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
• Combine flour, coconut, baking powder, baking soda, and salt in a bowl.
• Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy.
• Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible. Add zucchini and eggs to the sugar mixture and mix well. Stir into flour mixture until well combined.
• Pour zucchini batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

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.

COCONUT CHIP ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F.
• In a medium-sized bowl, combine oil, eggs and sugar.
• Add 1 cup of the flour, salt, baking soda and baking powder, mixing well.
• Stir in shredded zucchini and the remaining 2-1/4 cups flour; beat well.
• Add vanilla, chocolate chips and coconut; stir to blend.
• Divide batter between two greased loaf pans and bake at 350 degrees F for 1 hour.
• Cool slightly, then remove from pans and place on baking racks to completely cool.

ZUCCHINI LIME BREAD

Steps:

• Beat the oil and sugar until creamy. Add eggs and vanilla and beat vigorously. Stir in zucchini and lime.
• Combine flour, baking soda, baking powder, cinnamon, cloves and salt in a bowl and mix well. Add to zucchini mixture and mix well.
• Spoon the batter into a well-greased 9x5-inch loaf pan or three greased mini loaf pans. Bake at 350 degrees for 40 minutes (small loaves) to 1 hour 15 minutes (large loaves). Cool in pan 20 minutes, then remove and cool completely.
• Note: For a glaze, whisk the juice and a little zest of a lime with 1 cup confectioners' sugar. Poke holes in hot loaf and pour the glaze over it. Let cool 30 minutes before removing from pan.
• Loaves, glazed or not, freeze well.

ZUCCHINI COCONUT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
• In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
• In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

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!