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Coconut Lime Zucchini Bread

Toasted coconut and fresh lime zucchini bread that is topped with a toasted coconut and lime glaze.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Bread
Cuisine: American
Keyword: Coconut Lime Zucchini Bread
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