Delicious and moist zucchini bread with a fresh lime glaze. This tasty loaf is perfect for serving breakfast or brunch.
Made with 2 full cups of shredded zucchini which makes it perfect for using up all that garden fresh zucchini!
Why make this recipe
I'm sure you've heard of lemon zucchini bread, so why not lime zucchini bread? I needed to use up some of the zucchini from garden so I decided to make zucchini bread.
After making a few batches of my whole wheat zucchini bread, I decided to change things up a bit. I was out of lemons but had a bowlful of limes so I jumped right in made a loaf of lime zucchini bread! Delicious!!!
I've added lime zest and juice to the batter and then topped it with a sweet lime glaze giving the bread an extra punch of flavor. If you only have lemons available, feel free to substitute the limes for the lemons. Either way is delicious.
This is an easy to make recipe that you're going to love!
Key ingredients
- Zucchini - You will need two cups of grated zucchini, about 2 medium sized zucchini
- Limes - juice and zest. You could also use lemons in place of the limes.
- Granulated sugar
- All-purpose flour
- Eggs
Step by step directions
- Combine flour, sugar, baking powder, baking soda and salt together in a bowl
- In a separate bowl, combine eggs, oil, vanilla, lime juice and lime zest
- Grate zucchini with a large grater
- Add liquid mixture and grated zucchini to flour mixture. Stir to combine
- Scoop batter into a greased 9 x 5 inch loaf pan
- Place in a preheated 350° oven and bake for 55-60 minutes
- Allow bread to cool in pan for 5- 10 minutes and then remove from pan and continue cooling on a baking rack.
- While bread is still warm, but not hot, apply glaze
- Mix powdered sugar and lime juice together until smooth
- Spoon or pour glaze over the top of the warm loaf of bread
Recipe tips
- If batter feels too dry after adding wet ingredients and zucchini, let batter rest for 2-3 minutes and then stir again. The zucchini will begin to release some of its liquid into the batter.
- Do not squeeze zucchini dry after grating
- When adding glaze, place baking rack on top of a cookie sheet to catch the drips
- Apply the glaze slowly and in layers. I spoon the glaze over the entire loaf and then wait for a minute and then spoon another layer on. This keeps more glaze on the loaf.
- Allow loaf to completely cool before slicing
Recipe Faqs
Use a toothpick and insert in the center of the loaf. If the toothpick comes out gummy, the bread needs to cook for longer. If the toothpick comes out clean with just a few crumbs, the bread is done.
This bread is best eaten within two days of baking.
Yes, this bread can be frozen. However, it is best frozen before the glaze is added. The glaze can be added after the bread is fully thawed and is at room temperature.
To freeze, allow bread to fully cool. Wrap in plastic wrap and then place in a freezer safe bag. For best results, use within one month.
More quick bread recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be sure to check out all my delicious bread recipes!
Zucchini Lime Bread
Ingredients
Bread
- 2 cups flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup oil (canola or vegetable oil)
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 2 cups grated zucchini
Glaze
- 1 cup powdered sugar
- 2 tablespoons lime juice
Instructions
Bread
- Preheat oven to 350°
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt2 cups flour, ¾ cup sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In another bowl, combine oil, eggs, vanilla, lime juice and lime zest½ cup oil, 2 eggs, 2 tablespoons lime juice, 1 tablespoon lime zest, 1 teaspoon vanilla
- Grate zucchini using the holes of a large grater
- Add liquid mixture and the grated zucchini into the bowl with the flour mixture2 cups grated zucchini
- Mix well with a spoon or spatula
- Place batter into a greased 9x5 inch bread pan
- Place in preheated 350° oven and bake for 55-60 minutes
- Cool bread for about 10 minutes and then remove from pan and continue cooling on a baking rack
Glaze
- While bread is still warm, add glaze
- Mix powdered sugar and lime juice together in a bowl. Mix until smooth.1 cup powdered sugar, 2 tablespoons lime juice
- Spoon glaze over the top of the loaf of bread.
Notes
- If batter feels too dry after adding wet ingredients and zucchini, let batter rest for 2-3 minutes and then stir again. The zucchini will begin to release some of its liquid into the batter.
- Do not squeeze zucchini dry after grating
- When adding glaze, place baking rack on top of a cookie sheet to catch the drips
- Apply the glaze slowly and in layers. I spoon the glaze over the entire loaf and then wait for a minute and then spoon another layer on. This keeps more glaze on the loaf.
- Allow loaf to completely cool before slicing
- Slice bread into 10 slices
David @ Spiced says
I do love zucchini bread, and we often make a couple loaves each summer. (Our zucchini crop was horrible this year sadly - I think it was due to a ton of rain.) Either way, I don't think I've ever made a quick bread with limes...this sounds like a great treat! Love the flavor combo here, Kathy!
Kathy says
Too bad about your zucchini this year. Probably from all that rain. Hopefully you can find some at your local market and make a few loaves.