by 
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 (or lemon zucchini muffins), 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
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- 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 - Adds a bit of sweetness
- Flour - Use regular, All-purpose flour
Step by step directions
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- 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 it in the center of the loaf. If the toothpick comes out gummy, the bread must cook 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 the 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
- Apple bread
- Quinoa banana bread
- Banana oatmeal bread
- Blueberry lemon bread
- Cranberry bread
- Chocolate chip zucchini bread
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
Equipment
- Measuring Cups
- Measuring Spoons
- Large Mixing Bowl
- Grater
- Bread Pan
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
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Beverly Chandler says
Made this bread just as directed & it is delish! Just wondering if I can add blueberries to this recipe & can I substitute lemon for the lime?
Kathy says
Hi Beverly,
Thanks so much! You can certainly add blueberries to the bread. It sounds like a delicious combination. I'd add 1-1 ½ cups of blueberries.
Kathy
Beverly Chandler says
I am tossing out all the other zucchini bread recipes I have & using YOURS as my "go to" recipe! I just finished making another batch of the lime zucchini bread & added 1 cup blueberries AND used your recipe with lemon instead of lime & also added 1 cup blueberries... OMG! Jaw droppingly delicious! Tomorrow I will be making this bread with orange zest & juice & adding 1 cup of cranberries plus some cinnamon & nutmeg. I'll let you know how it turns out. Thank you so much for submitting this recipe!!!
Kathy says
Wow!!! Thanks so much! 🙂
Beverly Chandler says
Kathy... just had a slice of bread that I made with cranberries, orange zest & orange juice instead of lime. It is a winner! Decided against using cinnamon & nutmeg cuz I didn't want to chance ruining the taste of your wonderful bread. Thanks again for the recipe :o)
Kathy says
Wow! I love your creativity! I'm going to need to try this combination soon!
Elaine Sears says
I like to try making a lot of different zucchini breads to try the different flavors. I have my friends taste test them and we all agree this one is a keeper. I added blackberries because I love blackberry lime scones and the flavor turned out great! I would love to share this comment on Pinterest but you have it turned off.
Kathy says
Thank you so much! I appreciate you you leaving a comment here and I'll look into why Pinterest isn't working! So glad everyone loved the bread! 🙂
Beverly Chandler says
How much blackberries did you add?
Cherie says
Delicious!! I made this following the recipe exactly and it turned out great. Absolutely wonderful with a cup of coffee. This recipe is a keeper, especially when you have zucchini that need to be used.
Kathy says
Thank you!
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.