Lime Coconut 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-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.

BANANA-ZUCCHINI BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans. Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.