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.

Enjoy!

Leftovers can be stored at room temperature for a couple of days, or in the fridge for up to a week.