LIME COCONUT ZUCCHINI BREAD RECIPE
This homemade Lime Coconut Zucchini Bread recipe is based off of my mom's zucchini bread recipe. It's given a tropical twist with the flavors of toasted coconut and fresh lime, making it one of our favorite zucchini quick bread of spring and summer!
Provided by Michelle
Categories Bread
Time 1h20m
Number Of Ingredients 17
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.
COCONUT LIME ZUCCHINI BREAD
Not your ordinary quick bread! This Coconut Lime Zucchini Bread is moist, flavorful, not-too-sweet, with a crisp, shiny, tangy lime glaze that will leave you wanting more! Quick prep and bake! Special Equipment needed: A box grater and a 9x5 Loaf Pan
Provided by Laura
Categories Quick Breads
Time 1h
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 1 slice, Calories 326 calories, Sugar 23.8 g, Sodium 257.3 mg, Fat 17.3 g, SaturatedFat 8.4 g, TransFat 0 g, Carbohydrate 40.9 g, Fiber 2.5 g, Protein 4.1 g, Cholesterol 37.2 mg
ZUCCHINI COCONUT BREAD
Make and share this Zucchini Coconut Bread recipe from Food.com.
Provided by HopeK
Categories Quick Breads
Time 1h40m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 233.2, Fat 11.2, SaturatedFat 2.6, Cholesterol 23.2, Sodium 184.8, Carbohydrate 31, Fiber 0.8, Sugar 18.7, Protein 2.6
ZUCCHINI BREAD WITH COCONUT
My favorite recipe for a zucchini bread with a hint of coconut. Make sure to squeeze out as much liquid from the zucchini as possible after grating, otherwise the cake can get too mushy.
Provided by Lena
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 574.2 calories, Carbohydrate 67.6 g, Cholesterol 61.4 mg, Fat 31.9 g, Fiber 3.9 g, Protein 7.5 g, SaturatedFat 12.1 g, Sodium 452.9 mg, Sugar 33.1 g
PINEAPPLE COCONUT ZUCCHINI BREAD
A very moist flavorful zucchini bread. A great way to use up all that zucchini in the garden.
Provided by SuzyQ
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 3h20m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl until well blended; set aside.
- Whisk eggs, oil, white sugar, and brown sugar together in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, and coconut. Stir in the flour mixture, mixing just until moistened. Divide batter between the prepared loaf pans.
- Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in pans for 10 minutes, then remove and finish cooling on a wire rack.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 31.3 g, Cholesterol 25.4 mg, Fat 12.2 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 3.4 g, Sodium 248.1 mg, Sugar 14.7 g
COCONUT-ZUCCHINI BREAD
I developed this recipe as a semi-healthy breakfast bread I can give to my kids in the morning. I think it's delicious as-is, but if you want to make it in a more traditional style, you can make any or all of the following substitutions: 2 cups sugar for 1/2 cups + 1/2 cup vanilla yogurt, 1 cup vegetable oil for 3/4 cup grapeseed oil + 1/4 cup ground flaxseed, 3 cups all-purpose flour for 1 1/2 cup all-purpose + 1 1/2 ww pastry flour. Also, my kids don't like nuts in sweet breads and muffins, so I use chocolate chips. You could replace those with more coconut or chopped nuts.
Provided by 2hot2handle
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Grease loaf pans and set aside.
- In a large bowl, mix together the beaten eggs, sugar, oil, yogurt (if using), and flaxseed (if using) until thoroughly blended. Stir in the zucchini.
- In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Gradually add to the wet ingredients, mixing well. Fold in the coconut and chocolate chips. Pour into the loaf pans.
- Bake at 350 for 1 hour until they look brown and firm and don't jiggle when you shake the pans. Cool on a baking rack.
Nutrition Facts : Calories 2648.1, Fat 129.4, SaturatedFat 30.9, Cholesterol 317.2, Sodium 2188.3, Carbohydrate 355.3, Fiber 26.9, Sugar 202, Protein 41.2
ZUCCHINI COCONUT LOAF
This loaf is good, spicy and lovely to serve your guests. It cuts better the second day.
Provided by Carol
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.9 g, Cholesterol 15.5 mg, Fat 13.9 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 238.6 mg, Sugar 22.2 g
More about "coconut zucchini bread recipes"
ZUCCHINI COCONUT BREAD RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CARROT, COCONUT AND ZUCCHINI BREAD RECIPE - KAY CHUN
From foodandwine.com
HEALTHY AND DELICIOUS ZUCCHINI BREAD WITH COCONUT FLOUR
From thefitandhealthybaker.com
ZUCCHINI COCONUT BREAD RECIPES
From noterecipes.com
COCONUT ZUCCHINI BREAD | RECIPE CART
From getrecipecart.com
RECIPE REDUX: VEGAN COCONUT ZUCCHINI BREAD
From theconscientiouseater.com
BUS QUICK ZUCCHINI BREAD - RECIPES - COOKS.COM
From cooks.com
COCONUT KETO CLUSTERS (EASY!) - WHOLESOME YUM
From wholesomeyum.com
THIS ORANGE ZUCCHINI LOAF IS A CITRUSY TAKE ON ZUCCHINI BREAD
From intheknow.com
COCONUT FLOUR ZUCCHINI BREAD - LIFE WITH JANET
From lifewithjanet.com
COCONUT ZUCCHINI BREAD RECIPE · THE TYPICAL MOM
From temeculablogs.com
FARMGIRL FARE: RECIPE: 100% WHOLE WHEAT COCONUT ZUCCHINI BREAD
From farmgirlfare.com
COCONUT ZUCCHINI BREAD RECIPE - THE KITCHEN PAPER
From thekitchenpaper.com
ZUCCHINI BREAD WITH COCONUT RECIPE | ALLRECIPES
ZUCCHINI COCONUT LIME BREAD - DEVOUR DINNER
From devourdinner.com
VEGAN BANANA BREAD RECIPE | EPICURIOUS
From epicurious.com
COCONUT ZUCCHINI BREAD | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
DANNELLE'S FAMOUS ZUCCHINI CRANBERRY BREAD RECIPE
From msn.com
COCO-ZUCCHINI BREAD RECIPE | COOKING LIGHT
From cookinglight.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search