This simple Lime Coconut Zucchini Bread gives the classic zucchini bread recipe a tropical twist!
This homemade zucchini bread recipe begins with my mom’s zucchini bread recipe, but is flavored with a bit of lime, sweet coconut, and topped with a fresh lime glaze and toasted coconut! My favorite easy quick bread recipe!
Okay, guys. Serious question here.
How do you get something un-stuck in your head?
Because, ever since I made this Lime Coconut Zucchini Bread, I’ve been singing , “You put the lime in the coconut…”
I mean, I think (*think* being the operative word) it’s better than singing “…it’s a small world after all” or “…this is the song that never ends.” (Or, “…lazy, hazy, crazy days of suuuummer…” Gilmore fans, you get me.)
When you’ve been singing it for what feels like For-eeev-er (Sandlot style for sure), it just might be the worst.
Despite the fact making this Lime Coconut Zucchini Bread might lead you to the same fate, it might just be worth it all.
I’m not going to commit and say it “will be” worth it all, because it’s your life and as much as I want you to L-O-V-E this sweet zucchini bread with your whole heart, I can’t force you to do anything.
But maybe I’ll obnoxiously beg (borrow and steal), encouraging you with some virtual whining and a lot of charm (HA) to give this simple zucchini bread recipe (with a fun little tropical twist) a test drive!
I’m just going to throw this out there, so many of you have tried my favorite Lemon Zucchini Bread Recipe that I reeeealllly hope you’ll try (and love) this Lime Coconut Zucchini Bread!
It’ll make us besties for life. (I don’t know if that’s really an incentive or not… 😂)
Enough rambling, let’s talk recipe.
This Lime Zucchini Bread Recipe begins with my mom’s zucchini bread recipe (as mentioned above), and is relatively the same base as my Carrot Pineapple Zucchini Bread, Zucchini Apple Crumb Bread, and Lemon Zucchini Bread.
While I do make this zucchini bread in a loaf pan, this recipe could easily make zucchini bread muffins, mini zucchini bread muffins, or mini loaf cakes. The texture of this lime coconut zucchini bread is definitely a little more zucchini cake-like than muffin-like, but it definitely could be made into muffins.
Also, let’s talk about how to grate zucchini for bread.
There are a few methods you could use, but I’ve found that the best way to grate zucchini is to grate zucchini with a food processor and grater attachment, or grate zucchini with a box grater (it’s very sturdy and actually my favorite method to shred zucchini, because less dishes 😜).
Also, I don’t peel zucchini for zucchini bread. It’s an unnecessary step, plus it’s easer to shred zucchini for bread with the skin on. And, leaving the zucchini skin on means you get the pretty little flecks of green in your zucchini bread. #prettyforthewin
Lime Coconut Zucchini Bread Tips & Tricks:
- Dry the shredded zucchini before adding it to the batter. How do you dry zucchini for bread? All you have to do it place the shredded zucchini on some paper towels, and pat with another paper towel. It’s an easy way to remove the moisture from your zucchini, otherwise it might make soggy zucchini bread.
- The recipe calls for a mixture of oil and greek yogurt. The blend of the two keeps the zucchini bread moist while also giving it a great texture.
- Lastly, be sure to actually measure out the correct amount of lime juice (1 Tbsp). I am notorious for just squeezing the lime right into the batter, assuming I can eyeball the right amount. Every single time, I end up with too much liquid in the bread.
Tips for How to Toast Coconut for Cakes, Muffins, and this Coconut Lime Zucchini Bread!
- Sweetened, shredded coconut is added directly into the batter while toasted coconut is added on top of the baked zucchini bread.
- The best way to toast coconut is either on the stove or in the oven. You can toast coconut in the microwave. I have never done it, so I don’t exactly know how to toast coconut in the microwave, but I know people who have done it successfully!
- Personally, I like toasting coconut in the oven, because I feel like it toasts the coconut more evenly than on the stove. However, either method works.
How to Toast Coconut in the Oven:
- Spread Coconut in an even layer on a foil-lined baking sheet (or a baking sheet lined with parchment paper).
- Bake in a 300 degree oven for about 7-8 minutes (it could take upwards of 9ish-10ish minutes depending on your oven).
- Stir the coconut once or twice during the baking process (the coconut on the outside edges toast quicker than the center, so stirring the coconut helps it to brown evenly).
How to Toast Coconut on the Stove:
- Spread coconut in an even layer in a medium-sized pan.
- Toast coconut on low heat, stirring occasionally.
- Once the coconut has reached a light golden brown color, remove from the heat. The coconut will continue to toast with the heat off, so keep stirring until it reaches the desired color you want, then remove from the pan immediately and allow to cool.
Oh my zucchini lovin’ heart 😍
- 3/4 cup vegetable oil
- 1 cup plain greek yogurt (or vanilla)
- 1 Tbsp lime juice
- 3 eggs
- 1 1/2 cups granulated sugar
- 3 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp lime zest
- 1 tsp salt
- 2 cups shredded zucchini
- 1 cup coconut, shredded and sweetened
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1-2 Tbsp lime juice
- 1/2 cup toasted coconut
- lime zest (optional)
- Preheat oven to 350 degrees. Grease two 8 1/2” x 4 1/2” bread pans (loaf pans) with baking spray. Set aside.
- Mix oil, Greek yogurt, lime juice, and granulated sugar together (with a rubber spatula, with a standing mixer, or with a hand mixer). Add in eggs, one at a time, mixing after each addition.
- In a separate bowl, whisk all purpose flour, baking soda, baking powder, salt, and lime zest together.
- Add dry ingredients into the wet ingredients and mix until just combined.
- Stir in shredded zucchini, coconut, and vanilla extract.
- Divide the batter evenly between the two bread pans.
- Bake for 50-55 minutes, or until a cake tester comes out clean.
- Allow to cool about 10-15 minutes before removing from the pan and placing on a wire cooling rack.
- Spread 1/2 cup coconut on a foil-lined baking sheet and toast in a 300 degree oven for 7-8 minutes, stirring the coconut once or twice. Once golden brown, remove from the oven and allow to cool.
- For the glaze, whisk powdered sugar and lime juice until combined. If the glaze is too thick, stir in the remaining lime juice.
- Drizzle glaze over the breads. Sprinkle toasted coconut and extra lime zest, if desired, over the bread before the glaze sets.
- Leftovers can be stored at room temperature for a couple of days, or in the fridge for up to a week.
Here are some other bread recipes you might love:
Originally posted in 2018; updated in 2019.