5 from 4 votes
lime coconut zucchini bread, how to make zucchini bread, easy zucchini bread recipe
Lime Coconut Zucchini Bread Recipe
Prep Time
25 mins
Cook Time
55 mins
Total Time
1 hr 20 mins
 
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!
Course: Bread
Cuisine: American
Keyword: coconut lime zucchini bread
Servings: 2 loaves
Author: A Latte Food
Ingredients
Lime Coconut Zucchini Bread
  • 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
Lime Glaze
  • 1 cup powdered sugar
  • 1-2 Tbsp lime juice
Toppings
  • 1/2 cup toasted coconut
  • lime zest (optional)
Instructions
  1. Preheat oven to 350 degrees. Grease two 8 1/2” x 4 1/2” bread pans (loaf pans) with baking spray. Set aside.
  2. 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.
  3. In a separate bowl, whisk all purpose flour, baking soda, baking powder, salt, and lime zest together.
  4. Add dry ingredients into the wet ingredients and mix until just combined.
  5. Stir in shredded zucchini, coconut, and vanilla extract.
  6. Divide the batter evenly between the two bread pans.
  7. Bake for 50-55 minutes, or until a cake tester comes out clean.
  8. Allow to cool about 10-15 minutes before removing from the pan and placing on a wire cooling rack.
  9. 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.
  10. For the glaze, whisk powdered sugar and lime juice until combined. If the glaze is too thick, stir in the remaining lime juice.
  11. Drizzle glaze over the breads. Sprinkle toasted coconut and extra lime zest, if desired, over the bread before the glaze sets.
  12. Enjoy!
  13. Leftovers can be stored at room temperature for a couple of days, or in the fridge for up to a week.