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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Add Zucchini and Coconut: Fold in the shredded zucchini, shredded sweetened coconut, and vanilla extract until evenly incorporated throughout the batter.
- Fill Pans: Divide the batter evenly between the two prepared bread pans, smoothing the tops with a spatula for even baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
