Lime coconut zucchini bread:
- Cooking spray
- 1/3 cup Vegetable oil
- 1/2 cup Greek yogurtplain, or vanilla
- 1 tbsp Lime juice
- 3/4 cups Granulated sugar
- 2 Eggs
- 1 1/2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/4 tsp Baking powder
- 1 tsp Lime zest
- 1/2 tsp Salt
- 1 cup Zucchinishredded
- 1/2 cup Shredded coconutsweetened
- 1 tsp Vanilla extract
Lime glaze:
- 1/2 cup Powdered sugar
- 1 tbsp Lime juice
Toppings:
- 1/2 cup Coconut
- Lime zestoptional
Lime Coconut Zucchini Bread
This sweet and moist Lime Coconut Zucchini Bread is the zucchini bread lover’s ultimate dream. With shredded coconut, zucchini, Greek yogurt, lime juice and zest, and a good amount of lime glaze, this is sure to become a favorite. Perfect for dessert or as an afternoon snack that you and your family will enjoy. Â
If you have ever wondered how do you make zucchini bread from scratch, here is the breakdown: First, wash, pat dry, and grate your zucchini. You do, yes, need to press the moisture out from the shredded zucchini. To do so, place the shredded zucchini inside some paper towels and squeeze the liquid out, then let it dry for a few minutes while you proceed with the recipe. Next, whisk together the wet ingredients. Then mix up the dry ingredients. Stir the dry ingredients into the wet ingredients and fold in the zucchini, shredded coconut, and vanilla. Finally, scoop the batter into the greased loaf pan and bake until a cake tester comes out clean. For the lime glaze, mix the powdered sugar and fresh-squeezed lime juice together until smooth. Drizzle the glaze over the top of the zucchini bread. Slice, eat, and enjoy! Â
To make the Lime Coconut Zucchini Bread, you will need the following ingredients:
Steps to make Lime Coconut Zucchini Bread
1 | Preheat oven and prepare loaf pan | 5 |
Preheat the oven to 350 °F and grease an 8 ½ x 4 ½-inch loaf pan with baking spray. | ||
2 | Mix oil, yogurt, lime juice and sugar | 1 |
In a bowl, mix 1/3 cup vegetable oil, 1/2 cup plain Greek yogurt, 1 tablespoon lime juice, and 3/4 cups granulated sugar together. | ||
3 | Add eggs | 2 |
Add in 2 eggs, one at a time, mixing well after each addition. | ||
4 | Combine dry ingredients | 1 |
In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1 teaspoon lime zest, and 1/2 teaspoon salt. | ||
5 | Combine dry and wet ingredients | 1 |
Gradually stir the dry ingredients into the wet ingredients until just combined. Don’t over mix. | ||
6 | Add zucchini, coconut, and vanilla | 1 |
Fold in 1 cup shredded zucchini, 1/2 cup coconut coconut, and 1 teaspoon vanilla extract. | ||
7 | Bake | 50 |
Scoop the batter into the prepared loaf pan and bake for 50-55 minutes or until a cake tester inserted into the center comes out clean. | ||
8 | Cool | |
Let the zucchini bread cool for about 10-15 minutes before removing from the pan and placing on a wire rack to cool completely. | ||
9 | Toast coconut | 7 |
Preheat the oven to 300 °F. Spread 1/2 cup coconut on a foil-lined baking sheet and toast for about 7-8 minutes. Stir the coconut once or twice. Once golden, remove from the oven and let cool. | ||
10 | Make glaze | 1 |
In a small bowl, whisk together 1/2 cup powdered sugar and 1 tablespoon lime juice until smooth. | ||
11 | Glaze | 1 |
Drizzle the glaze over the zucchini bread and sprinkle the toasted coconut and extra lime zest over the bread before the glaze sets. | ||
12 | Serve | |
Let the glaze set before serving. Slice, eat, and enjoy! | ||
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