Zucchini-Lime Bread Recipe

Name: Zucchini-Lime Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 - 1/2 cup slivered almonds (optional) or 1/4-1/2 cup pistachios (optional); zest and juice of 2-3 lime; 1 teaspoon cardamom; 1/4 cup sweetened flaked coconut (optional); 1 teaspoon ginger (fresh or powdered); 4 cups coarsely shredded zucchini; 3 cups flour; 2 cups sugar; 1 1/4 cups oil; 4 eggs; 1/2 teaspoon salt; 1 1/2 teaspoons baking soda; 1/2 teaspoon baking powder

Servings: persons

1/4 - 1/2 cup slivered almonds (optional) or 1/4-1/2 cup pistachios (optional)
zest and juice of 2-3 lime
1 teaspoon cardamom
1/4 cup sweetened flaked coconut (optional)
1 teaspoon ginger (fresh or powdered)
4 cups coarsely shredded zucchini
3 cups flour
2 cups sugar
1 1/4 cups oil
4 eggs
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder

1
Preheat oven to 325. Spray or grease 2 loaf pans very well.
2
Place nuts, lime zest, cardamom, coconut, ginger and mace in food processor. Pulse until mixture resembles very coarse meal. Set aside.
3
Place remaining ingredients in large mixing bowl/stand mixer in order listed. Add nut/lime/coconut mixture.
4
Beat on low 1 minute.
5
Beat on medium 1 minute.
6
Pour into 2 loaf pans and bake at 325 for 1 hour; check for doneness. Generally done by 1 hour 15 minutes, depending on oven.
7
Remove and let cool in pans 5 minutes; then turn out onto cooling rack.
8
Mix a glaze: juice of 1 lime with enough confectioner's sugar to make it drizzly. Drizzle over cooled loaves.

1599

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 - 1/2 cup slivered almonds (optional) or 1/4-1/2 cup pistachios (optional), zest and juice of 2-3 lime, 1 teaspoon cardamom, 1/4 cup sweetened flaked coconut (optional), and more.

Yes, Zucchini-Lime Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini-Lime Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions