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Preheat oven to 350 degrees. Grease two 8 1/2” x 4 1/2” bread pans (loaf pans) with baking spray. Set aside.
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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.
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In a separate bowl, whisk all purpose flour, baking soda, baking powder, salt, and lime zest together.
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Add dry ingredients into the wet ingredients and mix until just combined.
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Stir in shredded zucchini, coconut, and vanilla extract.
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Divide the batter evenly between the two bread pans.
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Bake for 50-55 minutes, or until a cake tester comes out clean.
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Allow to cool about 10-15 minutes before removing from the pan and placing on a wire cooling rack.
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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.
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For the glaze, whisk powdered sugar and lime juice until combined. If the glaze is too thick, stir in the remaining lime juice.
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Drizzle glaze over the breads. Sprinkle toasted coconut and extra lime zest, if desired, over the bread before the glaze sets.
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Enjoy!
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Leftovers can be stored at room temperature for a couple of days, or in the fridge for up to a week.