Lime Coconut Zucchini Bread Recipe

This homemade Lime Coconut Zucchini Bread recipe is based off of my mom’s zucchini bread recipe. It’s given a tropical twist with the flavors of toasted coconut and fresh lime, making it one of our favorite zucchini quick bread of spring and summer!

Okay, guys. Serious question here.

…

How do you get something un-stuck in your head?

Because, ever since I made this Lime Coconut Zucchini Bread, I’ve been singing , “You put the lime in the coconut…”

ENDLESSLY.

I mean, I think (*think* being the operative word) it’s better than singing “…it’s a small world after all” or “…this is the song that never ends.” (Or, “…lazy, hazy, crazy days of suuuummer…” Gilmore fans, you get me.)

But.

When you’ve been singing it for what feels like For-eeev-er (Sandlot style for sure), it just might be the worst.

Despite the fact making this Citrus-y Zucchini Bread with allll the coconut might lead you to the same fate, it might just be worth it all.

Why This Is One Of My Favorite Quick Breads:

• It’s more of a loaf cake than a quick bread, but it’s still firmly in that fantastic middle part of cake and bread. 
• Thanks to the grated zucchini, vegetable oil, and greek yogurt, it’s one moist zucchini bread.
• The fresh lime and the coconut add a lot of texture and flavor despite being only two ingredients.
• It’s an easy recipe. Yes, you do have to grate and dry the zucchini. Yes, you do have to toast the coconut for the topping. But other than that, there’s not a lot of steps other than mixing and baking.

Ingredients:

• vegetable oil
• Greek yogurt: you can use sour cream instead
• lime juice and lime zest
• eggs
• granulated sugar
• all purpose flour
• salt, baking soda, and baking powder
• shredded zucchini: shredded zucchini retains a lot of moisture so you do need to dry the zucchini by squeezing out the excess liquid (paper towels work wonders here)
• coconut: sweetened shredded coconut works the best in this recipe
• vanilla extract
• powdered sugar

Enough rambling, let’s talk Zucchini Bread with Coconut and Lime.

This recipe begins with my mom’s zucchini bread recipe (as mentioned above), and is relatively the same base as my Carrot Pineapple Zucchini Bread, Zucchini Apple Crumb Bread, and Lemon Zucchini Bread.

While I do make this zucchini bread in a loaf pan, this recipe could easily make zucchini bread muffins, mini zucchini bread muffins, or mini loaf cakes. The texture of this lime coconut zucchini bread is definitely a little more zucchini cake-like than muffin-like, but it definitely could be made into muffins.

How to grate zucchini for bread:

• There are a few methods you could use, but I’ve found that the best way to grate zucchini is to grate zucchini with a food processor and grater attachment, or grate zucchini with a box grater (it’s very sturdy and actually my favorite method to shred zucchini, because less dishes 😜).
• Also, I don’t peel zucchini for zucchini bread. It’s an unnecessary step, plus it’s easer to shred zucchini for bread with the skin on. And, leaving the zucchini skin on means you get the pretty little flecks of green in your zucchini bread. #prettyforthewin

How To Make This Recipe:

• Zucchini: After shredding your zucchini, put in between some paper towels and squeeze the liquid out, then let it dry for a few minutes. 
• Wet Ingredients: Mix vegetable oil, greek yogurt, and lime juice together. Then add in the granulated sugar. Finally, add in eggs.
• Dry Ingredients: Whisk flour, baking soda, baking powder, and salt together. 
• Mix Dry and Wet Ingredients together. 
• Add zucchini, coconut, and vanilla. 
• Bake: Divide batter in between two 8 1/2” x 4 1/2” bread pans and bake.
• Toppings: Make the lime glaze and toast the coconut. Drizzle glaze over bread and top with coconut. 
• Storage: You can store lime coconut zucchini bread at room temperature (in an airtight container) for a couple of days, or you can store it in the fridge for about a week.
  • Freezing Instructions: For best results, freeze bread without the glaze. Let the bread cool completely after baking, then wrap tightly in plastic wrap, and freeze it in an airtight container. 

Quick Baking Tips & Tricks:

• Dry the shredded zucchini before adding it to the batter. How do you dry zucchini for bread? All you have to do it place the shredded zucchini on some paper towels, and pat with another paper towel. It’s an easy way to remove the moisture from your zucchini, otherwise it might make soggy zucchini bread.
• Moisture: The recipe calls for a mixture of oil and greek yogurt. The blend of the two keeps the zucchini bread moist while also giving it a great texture.
• Measure: Lastly, be sure to actually measure out the correct amount of lime juice (1 Tbsp). I am notorious for just squeezing the lime right into the batter, assuming I can eyeball the right amount. Every single time, I end up with too much liquid in the bread.

How to Toast Coconut for Cakes, Muffins, Quick Breads!

• Sweetened, shredded coconut is added directly into the batter while toasted coconut is added on top of the baked zucchini bread.
• The best way to toast coconut is either on the stove or in the oven. You can toast coconut in the microwave. I have never done it, so I don’t exactly know how to toast coconut in the microwave, but I know people who have done it successfully!
• Personally, I like toasting coconut in the oven, because I feel like it toasts the coconut more evenly than on the stove. However, either method works.

How to Toast Coconut in the Oven:

• Spread Coconut in an even layer on a foil-lined baking sheet (or a baking sheet lined with parchment paper).
• Bake in a 300 degree oven for about 7-8 minutes (it could take upwards of 9ish-10ish minutes depending on your oven).
• Stir the coconut once or twice during the baking process (the coconut on the outside edges toast quicker than the center, so stirring the coconut helps it to brown evenly).

How to Toast Coconut on the Stove:

• Spread coconut in an even layer in a medium-sized pan.
• Toast coconut on low heat, stirring occasionally.
• Once the coconut has reached a light golden brown color, remove from the heat. The coconut will continue to toast with the heat off, so keep stirring until it reaches the desired color you want, then remove from the pan immediately and allow to cool.

Oh my zucchini lovin’ heart 😍

5 from 5 votes

Print

Lime Coconut Zucchini Bread Recipe

Prep Time

25 mins

Cook Time

55 mins

Total Time

1 hr 20 mins

 

This homemade Lime Coconut Zucchini Bread recipe is based off of my mom's zucchini bread recipe. It's given a tropical twist with the flavors of toasted coconut and fresh lime, making it one of our favorite zucchini quick bread of spring and summer!

Course: Bread

Cuisine: American

Keyword: coconut lime zucchini bread

Servings: 2 loaves

Author: Michelle

Ingredients

Lime Coconut Zucchini Bread

• 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 coconut, shredded and sweetened
• 1 tsp vanilla extract

Lime Glaze

• 1 cup powdered sugar
• 1-2 Tbsp lime juice

Toppings

• 1/2 cup toasted coconut
• lime zest (optional)

Instructions

1. Preheat oven to 350 degrees. Grease two 8 1/2” x 4 1/2” bread pans (loaf pans) with baking spray. Set aside.
2. Mix oil, Greek yogurt, lime juice, and granulated sugar together (with a rubber spatula, with a standing mixer, or with a hand mixer). Add in eggs, one at a time, mixing after each addition.
3. In a separate bowl, whisk all purpose flour, baking soda, baking powder, salt, and lime zest together.
4. Add dry ingredients into the wet ingredients and mix until just combined.
5. Stir in shredded zucchini, coconut, and vanilla extract.
6. Divide the batter evenly between the two bread pans.
7. Bake for 50-55 minutes, or until a cake tester comes out clean.
8. Allow to cool about 10-15 minutes before removing from the pan and placing on a wire cooling rack.
9. Spread 1/2 cup coconut on a foil-lined baking sheet and toast in a 300 degree oven for 7-8 minutes, stirring the coconut once or twice. Once golden brown, remove from the oven and allow to cool.
10. For the glaze, whisk powdered sugar and lime juice until combined. If the glaze is too thick, stir in the remaining lime juice.
11. Drizzle glaze over the breads. Sprinkle toasted coconut and extra lime zest, if desired, over the bread before the glaze sets.
12. Enjoy!
13. Leftovers can be stored at room temperature for a couple of days, or in the fridge for up to a week.

Here are some other quick bread recipes to try next:

Double Chocolate Zucchini Bread

Marble Pound Cake

Citrus Almond Loaf Cake

Hummingbird Bread

Originally posted in 2018; updated in 2021.