Wednesday, October 9, 2013

Coconut Zucchini Lime Bread

I know it's the season for pumpkin and apples. But our zucchini plants haven't gotten the memo. The early-summer enthusiasm for checking the garden is waning, falling off as quickly as those leaves are tumbling from trees in this brisk Kansas wind.

But, hidden among the weeds, we've had several zucchinis that have survived in spite of us. They are too big for preparing as a side dish, so I've been grating them down to size. (It's nothing personal - just necessity!)

Most zucchini bread recipes are heavy on cinnamon and spices. And I like those, too. But this Coconut Zucchini Lime Bread is different. While it may seem more summer-like with its tropical flavors, it's a nice departure from the norm. With the lime-infused glaze, it's a nice wake-me-up start to the day. I made it when Jill, Eric and Kinley came for Oktoberfest this weekend. Even though coconut isn't Jill's favorite thing, she liked this bread. Kinley, on the other hand, preferred Grandpa's scrambled eggs. You can't please everyone, especially a 21-month-old toddler. Enjoy!

Coconut Lime Zucchini Bread
Adapted from Jamie Cooks It Up! blog
3/4 cup oil
1 1/2 cups sugar
3 eggs
2 tsp. lime zest
1 tbsp. lime juice
1 tsp. coconut extract
2 cups shredded zucchini
2 1/2 cups flour
2 tsp. baking powder
3/4 tsp.salt
1/4 tsp. soda
3/4 cups flaked coconut
1/2 cup sugar
2 tbsp. lime juice
1/2 tsp. coconut extract

Preheat oven to 350 degrees. In mixing bowl, combine oil and sugar; mix well. Add eggs, mixing well. Add lime zest, lime juice and coconut extract. Add shredded zucchini (I left the skin on.) In a separate bowl, combine flour, baking powder, salt, soda and coconut, mixing well. Add to wet ingredients, stirring just until incorporated.

Spray two 8- by 4- by 2 1/2-inch loaf pans or four mini-loaf pans with cooking spray. (When you use cooking spray on the whole pan, you will likely get a "fry" line along the edge of the pan. That doesn't bother me, but if it bothers you, spray the bottom of the pan only. You could also use waxed paper or parchment paper on the bottom of the pan for easy release after baking.

For small pans, bake 20 to 25 minutes. For large pans, bake 35 to 45 minutes. Test doneness by inserting a toothpick in the middle. If it comes out clean, it is ready to come out of the oven. Put waxed paper or parchment paper under the cooling racks. When bread is done, immediately turn out onto prepared baking racks. Glaze immediately.

Glaze: While the bread is baking, prepare the glaze. Combine sugar and lime juice in small glass measuring cup. Put in the microwave for 1 minute; stir to see if the sugar has dissolved. If it has not, microwave for another minute. Add coconut extract. Set aside until the bread comes out of the oven.

After the bread is removed from the pans, pour the prepared glaze over the loaves. Attempt to get some of the glaze to stick to the sides of the loaves as well as the tops. Cool.

  • I used mini loaves rather than the regular-sized loaf pans.
  • With other recipes that have a sticky glaze, I've tried to pour the glaze over the bread while still in the pan. While that helps the bread absorb all the flavors, it usually leads to having it stuck in the pan. If you're just making it for home, though, you could keep it in the pan and just cut slices from it. That would maximize the lime-glaze flavor.
Need other ways to use those large zucchinis that need to be grated to be tamed? Try:


Today, I'm linked to Wake Up Wednesdays. Click on the link to check out lots of yummy recipes!

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