Key Lime Zucchini Bread Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Beat in lime zest, juice and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts. , Transfer to 2 greased 9x5-in. loaf pans. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. , Combine confectioners' sugar and enough lime juice to reach desired consistency; drizzle over warm bread. Cool completely., Freeze option: Do not make glaze. Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature. Prepare glaze as directed.

Steps:

• In a large mixing bowl, cream butter and sugar.
• Add eggs; mix well.
• Add lime peel, juice and vanilla; mix until combined.
• Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
• Fold in walnuts.
• Transfer to two greased 9-in. x 5-in. x 3-inch loaf pans.
• Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.
• Combine glaze ingredients; drizzle over warm bread.
• Cool completely.

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.

Steps:

• Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
• Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
• Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
• Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
• Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
• Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
• Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
• Let cool completely on a wire rack before removing from the loaf pan.

Steps:

• 1. Preheat your oven to 350 degrees. 2. Into a large mixing bowl or stand mixer place 3 eggs, 3/4 cup oil and 1 1/2 C sugar. Beat the mixture together until well combined. 3. Add 2 teaspoons lime zest, 1 teaspoon lime juice...and 1 teaspoon coconut extract. 4. Find a nice zucchini. Wash it and shred it up. I opted to leave the peel on, thought it might look kind of pretty. :) You need 2 cups total, toss it into the bowl and give it a stir to combine. 5. Into a medium-sized mixing bowl add 2 1/2 cup flour, 2 teaspoons baking powder, 3/4 teaspoon salt and 1/4 teaspoon soda. Toss them around a bit with a fork to make sure everything is well combined. Add it to the wet mixture. 6. Add 3/4 cup coconut to the bowl. 7. Mix it together, just until all of the flour has been incorporated. You don't want to over mix, alright? It will give you a dry bread. 8. Take some parchment paper (or wax paper) are draw the bottom of your pans onto it. Cut the paper out and line the bottom of the pans with it. Then spray them generously with cooking spray with flour added. I love this Bakers Joy, you can also find Pam spray with flour as well. 9. I ended up using a large loaf pan (9 1/2 x 5 1/2) and two small loaf pans (4 1/2 x 3 1/2). There wasn't quit enough batter for 2 large pans. However, the small pans ended up working better than the large pan. The little slices had more glaze. :) Next time, I believe I will opt for small pans all around. 10. Bake for 20-25 minutes for the small pans, and 35-45 minutes for the large pan. 11. While the loaves are still hot from the oven, mix together 1/2 cup sugar, 2 tablespoons lime juice and 1/2 teaspoon coconut syrup. 12. Spread the glaze over the hot loaves. I spread some up along the sides as well. Make sure the loaves are on a cooling rack with a cookie sheet or some parchment paper underneath to catch the excess glaze. 13. Let the loaves cool just a bit and then you are ready to dig in! Wrap leftover loaves with plastic wrap. They taste even better the second day!