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.

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.

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.