Print

Coconut Lime Zucchini Loaf

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A tropical-inspired quick bread made with shredded zucchini, lime zest and juice, and sweetened shredded coconut. Moist, flavorful, and perfect for breakfast or snacking.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup shredded zucchini (well-drained)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/3 cup vegetable oil or melted coconut oil
  • 1 tbsp lime zest
  • 2 tbsp fresh lime juice
  • 1/2 cup sweetened shredded coconut
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together sugar, eggs, oil, lime zest, lime juice, and vanilla extract until smooth.
  4. Stir shredded zucchini into the wet mixture.
  5. Add dry ingredients to wet mixture and stir until just combined—do not overmix.
  6. Gently fold in shredded coconut.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Optional: drizzle with lime glaze or sprinkle with extra coconut before serving.

Notes

  • Be sure to squeeze excess moisture from the zucchini to avoid a soggy loaf.
  • Add a simple glaze using powdered sugar and lime juice for extra sweetness.
  • For a more intense lime flavor, increase the amount of lime zest.
  • Freezes well—slice before freezing for easy portions.

Nutrition

Find it online: https://thefamilycooking.com/coconut-lime-zucchini-loaf/