COCONUT LIME ZUCCHINI BREAD RECIPES

Name: Zucchini Coconut Bread
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 2 loaves, 24 serving(s)
Ingredients: 3 cups all-purpose flour; 2 cups white sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 teaspoons vanilla; 1 teaspoon cinnamon; 1 cup vegetable oil; 3 eggs, beaten; 1 cup shredded coconut or 1 cup shredded flaked coconut; 2 cups raw unpeeled grated zucchini; 1/2 cup walnuts (optional)

ZUCCHINI COCONUT BREAD RECIPE - FOOD.COM

Zucchini Coconut Bread Recipe - Food.com image

Make and share this Zucchini Coconut Bread recipe from Food.com.

Total Time 1 hours 40 minutes

Prep Time 25 minutes

Cook Time 1 hours 15 minutes

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup vegetable oil
3 eggs, beaten
1 cup shredded coconut or 1 cup shredded flaked coconut
2 cups raw unpeeled grated zucchini
1/2 cup walnuts (optional)

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, FatContent 11.2, SaturatedFatContent 2.6, CholesterolContent 23.2, SodiumContent 184.8, CarbohydrateContent 31, FiberContent 0.8, SugarContent 18.7, ProteinContent 2.6

ZUCCHINI LIME BREAD RECIPE - FOOD.COM

Zucchini Lime Bread Recipe - Food.com image

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.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 1 loaf

Number Of Ingredients 12

Ingredients

3/4 cup vegetable oil
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
3 cups shredded raw zucchini or 3 cups yellow squash
1 lime, juice and zest of
2 cups unbleached flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt

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, FatContent 182.1, SaturatedFatContent 26.5, CholesterolContent 634.5, SodiumContent 3091.6, CarbohydrateContent 512.3, FiberContent 13, SugarContent 309.3, ProteinContent 49.6

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