ZUCCHINI COCONUT LIME BREAD
Sweet with a hint of lime in this delicious Zucchini Bread. This bread is light and so good. Easy recipe quick bread you will enjoy all summer long.
Provided by Devour Dinner
Time 1h10m
Number Of Ingredients 15
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!
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 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
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 COCONUT BREAD (MY NEW FAVORITE)
A wonderful, rich, moist bread with incredible flavor from zucchini and coconut. A beautiful ribbon of streussel runs through the middle, topped with a sweet vanilla glaze dripping down the sides... Pour yourself a cup of coffee and enjoy!
Provided by Family Favorites
Categories Other Breakfast
Time 1h30m
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 325 degrees. Grease two standard loaf pans well.
- 2. Combine dry bread ingredients in a large bowl and whisk. (You can sift if you'd like, but I just whisk them.)
- 3. Combine wet ingredients in a large bowl. Slowly start to incorporate dry ingredients with a hand mixer until blended. By hand, stir in zucchini, nuts (if using) and coconut. (Mixture will be thick.)
- 4. Combine streusel ingredients.
- 5. Pour 1/4 of batter into each pan. Top with 1/4 of streusel. Then and 1/4 more batter to each pan and top with remaining streusel on each.
- 6. Bake for 1 hour and then check with a toothpick. Toothpick should come out almost clean. If it is still wet, return to oven for a few minutes. Baking time should be 1-1 1/4 hours, depending on how hot your oven is. (Gas and electric cook differently.)
- 7. When done, cool in pan on wire rack for 10 minutes. Remove from pan and allow to cool for 15 minutes on wire rack. While cooling, mix icing ingredients. Place waxed paper under rack and spoon icing over warm bread and allow to cool.
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-LIME BREAD
Make and share this Zucchini-Lime Bread recipe from Food.com.
Provided by Ypsi7640
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 237.7, Fat 12.4, SaturatedFat 1.8, Cholesterol 31, Sodium 148.7, Carbohydrate 29.4, Fiber 0.7, Sugar 17.2, Protein 2.9
ZUCCHINI LIME BREAD
We receive several, sometimes many zucchini every week during the summer, and this is one of the more delicious uses. My little ones love this -- I call it Lime Bread to disguise the main ingredient. You can make a glaze from lime juice and confectioners' sugar, but the bread is so moist it doesn't need it.
Provided by fluffernutter
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 12
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.
Nutrition Facts : Calories 3833.4, Fat 182.1, SaturatedFat 26.5, Cholesterol 634.5, Sodium 3091.6, Carbohydrate 512.3, Fiber 13, Sugar 309.3, Protein 49.6
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