Toasted Coconut Lime Zucchini Bread

Coconut Lime Zucchini Bread. Toasted coconut and fresh lime zucchini bread that is topped with a toasted coconut and lime glaze. 

Coconut Lime Zucchini Bread. Toasted coconut and fresh lime zucchini bread that is topped with a toasted coconut and lime glaze. 

Welcome to day one of zucchini week on the blog!! This week will be full of zucchini recipes. We have a garden. I use the term ‘we’ loosely … I look at the garden for a few minutes every week or two, but it’s primarily my husband’s thing. This year has not been the year for our garden. I think a combination of weather and general garden neglect has prohibited us from growing much of anything. Our neighbors on the other hand, their garden is thriving. Since our neighbors are great, they have given us some of their GIANT zucchini.

Zucchini

I looked at those zucchini beasts and decided it was time for zucchini week. First thing I did was use the grating attachment on my food processor to grate up both of them. The two zucchini made about eighteen cups shredded. I used quite a bit of that over the course of a week, but the rest I froze in Ziplock bags containing two cups of zucchini each. I have frozen zucchini like this in the past, and it has worked very well.

Coconut Lime Zucchini Bread. Toasted coconut and fresh lime zucchini bread that is topped with a toasted coconut and lime glaze. 

Every year I make various zucchini breads that always turn out well. However, they’re pretty standard. This year I wanted to do something different, and something that would be knock your socks off delicious. I thought that toasted coconut would go well with the zucchini, and that lime would be a nice addition as well. I was very correct.

This bread is hands down my new favorite zucchini loaf bread. And it’s hard to call it bread, it’s like a delicious cake. No matter what you want to call it though, it’s amazing. Really amazing. I single handedly ate the entire loaf over the course of about four days.

Coconut Lime Zucchini Bread. Toasted coconut and fresh lime zucchini bread that is topped with a toasted coconut and lime glaze. 

This coconut lime zucchini bread is like a cross between a margarita and a cake. It uses toasted coconut and fresh limes in the batter AND for the frosting. It is delicious!

Coconut Lime Zucchini Bread. Toasted coconut and fresh lime zucchini bread that is topped with a toasted coconut and lime glaze. 
Coconut Lime Zucchini Bread. Toasted coconut and fresh lime zucchini bread that is topped with a toasted coconut and lime glaze. 

Coconut Lime Zucchini Bread

Toasted coconut and fresh lime zucchini bread that is topped with a toasted coconut and lime glaze.
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Course: Bread
Cuisine: American
Keyword: Coconut Lime Zucchini Bread
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10 servings
Calories: 266kcal

Ingredients

  • 1 cup sweetened coconut flakes
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 1/2 cups grated zucchini
  • 1/3 cup vegetable oil
  • 2 eggs beaten
  • 1 teaspoon vanilla
  • 3 tbsp lime juice divided
  • zest of 1 lime divided
  • 1/3 cup powdered sugar

Instructions

Coconut

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  • Spread coconut in even layer on prepared sheet.
  • Bake until edges start to brown, about 10 minutes. Watch closely as it can burn easily.

Bread

  • Preheat oven to 350 degrees. Grease an 8″ x 4″ loaf pan.
  • Set aside 2 tbsp of the toasted coconut.
  • In a large bowl, mix together all but the 2 tbsp of the toasted coconut, flour, baking soda, baking powder, salt, cinnamon, brown sugar, and sugar until well combined.
  • Then, add zucchini, vegetable oil, eggs, vanilla, 2 tbsp of lime juice and zest of 1/2 of the lime. Stir again until well combined. Pour into prepared baking pan.
  • Bake for 50-60 minutes, or until knife inserted into center of loaf comes out clean.
  • Remove from oven and let cool completely before removing from pan.

Glaze

  • In a small bowl, stir together powdered sugar, 1 tbsp lime juice, and zest of remaining 1/2 of the lime until smooth.
  • Pour evenly over cooled loaf. Top with remaining 2 tbsp of toasted coconut.

Nutrition

Calories: 266kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 212mg | Potassium: 188mg | Fiber: 1g | Sugar: 23g | Vitamin A: 120IU | Vitamin C: 7.7mg | Calcium: 27mg | Iron: 1.3mg

If you enjoyed this Coconut Lime Zucchini Bread, you should check out these other SugarSpicesLife recipes:

Grilled Lemon Chicken with Panko Crusted Vegetables
Skillet Cornbread
Blueberry English Muffins
Buttermilk Biscuits

Links to items used to make this recipe:

Chicago Loaf Pan
Zester
Ninja Food Processor
Coconut Lime Zucchini Bread. Toasted coconut and fresh lime zucchini bread that is topped with a toasted coconut and lime glaze. 


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Susan Pasciak Turan
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Susan Pasciak Turan

‘Put the lime in the coconut and drink it all up.’ In this case mix the lime and the coconut, plus the zucchini and the other ingredients to make a most delicious bread. I don’t often make zucchini bread because all of the recipes I have come across over the years have been too sweet for my taste. This bread is perfect, not to mention I love lime and coconut. This is, by far, the best I have ever tasted. I will be hoarding the zucchini I plant instead of trying to give them away. Thanks for this recipe. Mmmmmm.


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