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.
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!
To make the Lime Coconut Zucchini Bread, you will need the following ingredients:
Preheat the oven to 350 °F and grease an 8 ½ x 4 ½-inch loaf pan with baking spray.
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.
Add in 2 eggs, one at a time, mixing well after each addition.
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.
Gradually stir the dry ingredients into the wet ingredients until just combined. Don’t over mix.
Fold in 1 cup shredded zucchini, 1/2 cup coconut coconut, and 1 teaspoon vanilla extract.
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.
Let the zucchini bread cool for about 10-15 minutes before removing from the pan and placing on a wire rack to cool completely.
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.
In a small bowl, whisk together 1/2 cup powdered sugar and 1 tablespoon lime juice until smooth.
Drizzle the glaze over the zucchini bread and sprinkle the toasted coconut and extra lime zest over the bread before the glaze sets.
Let the glaze set before serving. Slice, eat, and enjoy!
Superb. Made this as a treat for my kids after school, and they absolutely loved it. The mixture of lime and coconut is delightful. It’s moist and perfect with a cup of tea. I’ve never baked zucchini bread before, but your recipe made it simple and enjoyable!
So yum! Made this for the fam and they gobbled it up! The lime adds a rad twist, totally my new go-to snack! Can't believe how easy it was to whip up, thanks for the recipe!
Yummy!
Yum! This Lime Coconut Zucchini Bread was a hit with the fam. Made it for a school bake sale, and it got gobbled up in no time!
Superb! This bread was a hit at our family gathering last week. The lime glaze added a delightful touch. Thank you!
Wow, this Lime Coconut Zucchini Bread is totally bomb! I made it for my family get-together and it was a hit! The lime gives it such a fresh kick, and the coconut adds a nice chewy texture. Plus, who knew zucchini could taste this good? Definitely makin' this again, for sure!
Superb!
Delicious! Thanks for sharing the recipe
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