Coconut lime zucchini bread is a moist, flavorful treat that’s incredibly easy to make. This recipe combines the sweetness of coconut and the zesty brightness of lime, making it perfect for any occasion. Enjoy a slice of this delightful bread that is both family-friendly and kid-approved!
Table of Contents
Delicious Coconut Lime Zucchini Bread Recipe
Ingredients for Zucchini Bread
- 3 eggs
- 3/4 cup oil
- 1 1/2 cups sugar
- 2 teaspoons lime zest
- 1 teaspoon lime juice
- 1 teaspoon coconut extract
- 2 cups shredded zucchini
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup sweetened flaked coconut
Ingredients for Lime Coconut Glaze
- 1/2 cup sugar
- 2 tablespoons lime juice
- 1/2 teaspoon coconut extract
How to Make Coconut Lime Zucchini Bread
Preparing the Batter
First, preheat your oven to 350°F. In a large bowl, beat together the eggs, oil, and sugar until they are well combined. Then, stir in the lime zest, lime juice, and coconut extract. Next, add the two cups of shredded zucchini and mix everything together.
Baking the Zucchini Bread
In a separate bowl, combine the flour, baking powder, salt, and baking soda. Add the dry ingredients to the wet mixture, folding gently to combine. Be careful not to overmix, as this can lead to a dry texture. Finally, fold in the sweetened flaked coconut for that delightful crunch. Line your loaf pans with parchment paper and spray generously with flour-based cooking spray. Pour the batter into one large loaf pan or two smaller ones. Bake the small pans for 20-25 minutes, while the large pan will take 35-45 minutes.
Making and Applying the Glaze
While the loaves are still hot, mix the glaze ingredients together. Spread the glaze over the warm loaves, allowing it to soak in. This step is essential for that glossy finish that enhances the flavor. Once glazed, cool the loaves on a rack before wrapping any leftovers in plastic wrap.
Tips for the Best Zucchini Bread
Zucchini Preparation
You can choose to leave the skin on the zucchini for added fiber and nutrients, or peel it off according to your preference. The zucchini adds moisture, making your bread irresistibly soft and fluffy.
Pan Selection and Glaze Coverage
Using smaller loaf pans is recommended not only for quicker baking but also for better glaze coverage. This ensures that every bite is bursting with flavor. Be sure to catch any excess glaze on a baking sheet or parchment paper underneath the cooling rack.
Storage and Flavor Development
This coconut lime zucchini bread tastes even better the next day! Wrap it tightly in plastic wrap and store it at room temperature. The flavors will deepen, making it a perfect make-ahead treat.
Related Recipes to try
- Coconut Lime Zucchini Bread
- Gluten Free Dairy Free Zucchini Bread
- Keto Lemon Blueberry Zucchini Bread
- Rich Chocolate Zucchini Bread
- Cozy Fall Crockpot Zucchini Bread
- Vegan Double Chocolate Zucchini Bread
FAQs
What ingredients do I need for coconut lime zucchini bread?
To make coconut lime zucchini bread, you will need eggs, oil, sugar, lime zest, lime juice, coconut extract, shredded zucchini, flour, baking powder, salt, baking soda, and sweetened flaked coconut.
How long does it take to bake coconut lime zucchini bread?
Coconut lime zucchini bread takes about 20-25 minutes in small pans or 35-45 minutes in a large pan at 350°F.
Can I substitute ingredients in the coconut lime zucchini bread recipe?
Yes, you can substitute ingredients like using applesauce for oil or a sugar substitute for a healthier option, though it may alter the flavor and texture slightly.
What is the best way to store coconut lime zucchini bread?
Wrap the bread in plastic wrap and store it at room temperature for optimal flavor retention. It tastes better the next day!
Can I freeze coconut lime zucchini bread?
Yes, you can freeze coconut lime zucchini bread. Just wrap it tightly in plastic wrap and then in foil before placing it in the freezer. It can be frozen for up to three months.
Conclusion
This coconut lime zucchini bread is a must-try! For more delicious ideas, check out other tempting recipes like those on Pinterest. Don’t forget to explore our Gluten Free Dairy Free Zucchini Bread and Keto Lemon Blueberry Zucchini Bread for delightful alternatives. Happy baking!
Coconut Lime Zucchini Bread: A Refreshing Delight
Equipment
- large bowl
- whisk
- Loaf pans
- parchment paper
- cooking spray
- wire rack
Ingredients
- 3 eggs
- 3/4 cup oil
- 1 1/2 cups sugar
- 2 teaspoons lime zest
- 1 teaspoon lime juice
- 1 teaspoon coconut extract
- 2 cups shredded zucchini
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup sweetened flaked coconut
Glaze
- 1/2 cup sugar
- 2 tablespoons lime juice
- 1/2 teaspoon coconut extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together the eggs, oil, and sugar until well combined.
- Stir in the lime zest, lime juice, and coconut extract.
- Add the shredded zucchini and mix it into the wet ingredients.
- In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the sweetened flaked coconut.
- Be careful not to overmix; stop once the flour is incorporated to ensure a moist texture.
- Prepare your loaf pan(s) by lining them with parchment paper and spraying with cooking spray.
- Pour the batter evenly into the prepared loaf pan(s).
- Bake for 20-25 minutes for small pans or 35-45 minutes for a large pan, or until a toothpick inserted into the center comes out clean.
- While the loaves are still hot from the oven, prepare the glaze by mixing the sugar, lime juice, and coconut extract.
- Spread the glaze evenly over the hot loaves.
- Allow the bread to cool on a wire rack before wrapping and storing.
