Gluten Free Key Lime Cream Bread

Gluten Free Key Lime Cream Bread

photo by recipe author

Servings: 8
Preparation Time: 25 minutes

Key Lime Bread:

• 1 1/2 cups zucchini, shredded and then processed in a food processor until very fine
• 1/2 cup coconut milk*
• 1 teaspoon apple cider vinegar
• 1 tablespoon Vital Proteins grassfed gelatin
• 4 free-range eggs
• 1 1/2 limes, zested and juiced
• 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 1/2 teaspoon Himalayan Pink Salt
• 2 teaspoons chlorophyll
• 1/4 cup Tropical Traditions Raw Honey, melted
• 4 ounces unsweetened applesauce
• 3/4 cup Tropical Traditions Coconut Flour
• 1 teaspoon baking soda

Cream Swirl:

• 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 1/4 cup Tropical Traditions Raw Honey, melted
• 2 heaping tablespoons Tropical Traditions Coconut Cream Concentrate
• 1/3 lime, zested and juiced
• 1 tablespoon coconut milk*

Homemade Coconut Milk:

*For the freshest coconut milk homemade coconut milk. (See video at this link.)

Preheat oven to 350° F.

Mix bread ingredients together in a large bowl and pour into a greased loaf pan.

Mix cream ingredients together and drizzle over top of bread dough. Swirl with a knife.

Bake for 1 hour or until a toothpick comes out clean. Allow to cool and then refrigerate to allow it to further set up, otherwise the bread will be too soft.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes here!