Key Lime Zucchini Bread Recipes

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.

CALEY'S CLASSIC ZUCCHINI BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare 2 8x4-inch loaf pans with cooking spray.
• Beat the eggs in a mixing bowl with an electric mixer until frothy. Slowly add the sugar while continually beating. Stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. Add the zucchini to the mixture and stir.
• Mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. Add the chopped walnuts and stir. Divide the batter between the two prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

KEY LIME BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Beat in lime zest, juice and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts. , Transfer to 2 greased 9x5-in. loaf pans. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. , Combine confectioners' sugar and enough lime juice to reach desired consistency; drizzle over warm bread. Cool completely., Freeze option: Do not make glaze. Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature. Prepare glaze as directed.

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.

KEY LIME ZUCCHINI BREAD

Steps:

• For the bread: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-inch round tube pan with nonstick cooking spray; set aside.
• Whisk together the flour, granulated sugar, pumpkin spice blend, baking soda, salt and baking powder in a large bowl. Whisk together the oil, lime juice, vanilla and eggs in a medium bowl or large measuring cup. Add the wet ingredients to the flour mixture along with the grated zucchini and mix well.
• Spoon the batter into the prepared tube pan and spread in an even layer. Bake until a cake tester or skewer inserted in the center of the bread comes out clean, 1 hour to 1 hour 5 minutes. Transfer the pan to a wire rack to cool completely, then remove from pan to a plate or cake stand.
• For the glaze: Whisk together the confectioners' sugar and lime zest and juice in a medium bowl until smooth and pourable. If the icing is too thick, add water a teaspoon at a time until the desired consistency is reached.
• Pour the icing over the bread, then top with lime twists.

ZUCCHINI-ALMOND-CHERRY QUICK BREAD WITH LIME GLAZE

Steps:

• For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried cherries and almonds and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• For the lime glaze: Whisk together the confectioners' sugar, milk and lime zest and juice in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

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!