Zucchini Lime Loaf (Grain Free, Nut Free, Dairy Free)
This amazing summery loaf is a spinoff on a lemon zucchini loaf. The lime gives it an extra citrus and tropical kick. But, if you only have lemons, they will work great too!
This loaf is a cross between a bread and a pound cake—perfect for breakfast, sweetened only with coconut sugar. It can also easily be made as muffins: just swap the loaf pan for a muffin tin!
Zucchini Lime Loaf
This amazing summery loaf is a spinoff on a lemon zucchini loaf. The lime gives it an extra citrus and tropical kick. But, if you only have lemons they will work great too!
Ingredients
Bread
- 1 cup cassava starch
- 2.5 tbsp baking powder
- zest and juice of one lime
- 1.5 cup zucchini, shredded
- 1/2 cup coconut oil
- 1/4 cup coconut milk, full fat
- 3/4 cup coconut sugar
- 2 eggs, beaten (room temp)
Glaze
- 1/4 cup coconut butter
- 1/3 cup coconut milk
- 1/4 cup maple syrup
- splash lime juice
- 2 tbsp shredded coconut
Instructions
Bread
- Preheat oven to 350º and line a large loaf pan with parchment paper or oil a nonstick loaf pan generously.
- Grate or shred the zucchini in a large bowl. Squeeze out as much excess moisture as you can and pat dry with paper towels. Then, add all wet ingredients in the same large bowl. Stir to combine.
- Add in flours, baking powder, and coconut sugar. Stir in melted coconut oil. Stir until just combined.
- Pour batter into loaf pan. Bake for 45 minutes or until toothpick comes out clean and top has set.
Glaze
- Prepare glaze while loaf cools, melting ingredients in a small bowl in the microwave. Spread over mostly cooled loaf.
Notes
- For best results, dry your zucchini. You don’t want all the extra moisture, or it will make for a soggy loaf.
- Use a medium loaf pan for the appearance of a higher rise, as grain-free loaves don’t rise much.
Tried this recipe?Let us know how it was!
