Lime Coconut Zucchini Bread Recipe

Introduction

This Lime Coconut Zucchini Bread is a moist and flavorful twist on a classic favorite. Bright lime zest and juice add a fresh citrus note, while shredded coconut brings a tropical touch. It’s perfect for breakfast or a midday snack.

Ingredients

• 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 shredded and sweetened coconut
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 1-2 Tbsp lime juice (for glaze)
• 1/2 cup toasted coconut
• Lime zest (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Grease two 8 1/2” x 4 1/2” bread pans with baking spray and set them aside.
2. Step 2: In a large bowl, mix together the vegetable oil, Greek yogurt, lime juice, and granulated sugar until well combined using a rubber spatula or mixer. Add the eggs one at a time, mixing thoroughly after each addition.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and lime zest until evenly combined.
4. Step 4: Gradually add the dry ingredients into the wet ingredients. Mix just until the ingredients come together; avoid over-mixing.
5. Step 5: Fold in the shredded zucchini, shredded coconut, and vanilla extract gently to distribute evenly.
6. Step 6: Divide the batter evenly between the two prepared bread pans.
7. Step 7: Bake for 50 to 55 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
8. Step 8: Let the bread cool in the pans for 10 to 15 minutes. Then, remove the loaves and transfer them to a wire rack to cool completely.
9. Step 9: To toast the coconut, spread 1/2 cup on a foil-lined baking sheet and bake at 300 degrees for 7 to 8 minutes, stirring once or twice. Remove when golden and let cool.
10. Step 10: For the glaze, whisk together the powdered sugar and 1 tablespoon of lime juice until smooth. If the glaze is too thick, add more lime juice until you reach your desired consistency.
11. Step 11: Drizzle the glaze over the cooled breads. Sprinkle with toasted coconut and extra lime zest if desired, before the glaze sets.
12. Step 12: Slice and enjoy immediately or store properly.

Tips & Variations

• Use vanilla Greek yogurt for a slightly sweeter taste or plain yogurt for a tangier bite.
• If shredded zucchini is very moist, gently squeeze out excess water before adding to prevent sogginess.
• Try adding a 1/2 cup of chopped nuts such as pecans or walnuts for extra texture.
• For a dairy-free version, substitute yogurt with coconut yogurt and use an oil of choice.

Storage

Store leftover zucchini bread at room temperature in an airtight container for up to two days, or refrigerate for up to one week. To reheat, warm slices gently in the microwave or toaster oven until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this zucchini bread?

Yes, you can freeze the bread wrapped tightly in plastic wrap and foil or in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.

Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt works fine, but Greek yogurt will give a thicker, creamier texture and slightly tangier flavor.

Lime Coconut Zucchini Bread Recipe

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★★★★★

4.6 from 201 reviews

• Author: Lila
• Total Time: 1 hour 15 minutes
• Yield: 2 loaf pans (approximately 12–16 slices total) 1x
• Diet: Vegetarian

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Description

This Lime Coconut Zucchini Bread is a moist and flavorful twist on classic zucchini bread, featuring the bright zest and tang of lime combined with the tropical sweetness of shredded coconut. Perfect for breakfast, snack, or dessert, this bread is enriched with Greek yogurt for added moisture and tang, and topped with a zesty lime glaze and toasted coconut for extra texture and flavor.

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Ingredients

Scale 1x2x3x

Batter

• 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 shredded sweetened coconut
• 1 tsp vanilla extract

Glaze and Topping

• 1 cup powdered sugar
• 1–2 Tbsp lime juice
• 1/2 cup toasted coconut
• Extra lime zest (optional, for garnish)

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Instructions

1. Prepare Pans and Oven: Preheat your oven to 350°F (175°C). Grease two 8 1/2” x 4 1/2” bread pans thoroughly with baking spray to prevent sticking and set them aside.
2. Combine Wet Ingredients: In a large bowl, mix together vegetable oil, Greek yogurt, lime juice, and granulated sugar using a rubber spatula, hand mixer, or stand mixer. Add eggs one at a time, mixing well after each addition to ensure a smooth, homogenous batter.
3. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and lime zest to evenly distribute the leavening agents and flavors.
4. Combine Wet and Dry Mixtures: Gradually add the dry mixture into the wet ingredients, mixing gently just until combined to avoid overmixing which can result in dense bread.
5. Add Zucchini and Coconut: Fold in the shredded zucchini, shredded sweetened coconut, and vanilla extract until evenly incorporated throughout the batter.
6. Fill Pans: Divide the batter evenly between the two prepared bread pans, smoothing the tops with a spatula for even baking.
7. Bake the Bread: Place pans in the oven and bake for 50-55 minutes. Test doneness by inserting a cake tester or toothpick into the center; it should come out clean or with a few moist crumbs.
8. Cool the Bread: Let the bread cool in the pans for 10-15 minutes, then carefully remove from the pans and transfer to a wire rack to cool completely.
9. Toast Coconut: Spread 1/2 cup of shredded coconut evenly on a foil-lined baking sheet. Toast in a 300°F (149°C) oven for 7-8 minutes, stirring once or twice until golden brown. Remove and cool.
10. Make the Glaze: In a bowl, whisk powdered sugar with 1-2 tablespoons lime juice until smooth. Adjust consistency by adding more lime juice if needed, aiming for a pourable glaze.
11. Glaze and Garnish: Drizzle the lime glaze generously over the cooled breads. Immediately sprinkle toasted coconut and additional lime zest over the glaze before it sets for an attractive finish.
12. Serve and Store: Enjoy the bread fresh. Store leftovers at room temperature for a couple of days or refrigerate for up to a week in an airtight container.

Notes

• Shredded zucchini should be squeezed dry to remove excess moisture to prevent soggy bread.
• If you prefer a tangier flavor, increase the lime zest by up to 1 teaspoon.
• Use sweetened coconut for added sweetness and texture; unsweetened can be substituted but may alter sweetness level.
• The glaze consistency should be pourable but not too thin; add lime juice gradually.
• Leftovers keep well refrigerated and can be enjoyed toasted for breakfast.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Zucchini bread, lime zucchini bread, coconut zucchini bread, moist zucchini bread, lime glaze, toasted coconut, easy zucchini bread, baked bread