A refreshing combination of coconut and lime flavors
Easy to make with simple pantry ingredients
Perfect for breakfast, snacks, or light desserts
A great way to use up extra zucchini
Delicious on its own or with a light glaze
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups grated zucchini
1 1/2 cups all-purpose flour
1/2 cup shredded coconut
3/4 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 tablespoon lime zest
2 tablespoons lime juice
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Grate the zucchini and lightly squeeze out excess moisture using a paper towel.
In a large bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt.
In another bowl, mix the sugar, vegetable oil, eggs, lime zest, lime juice, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the grated zucchini and stir gently until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
Servings: 8–10 slices
Prep time: 15 minutes Bake time: 50–60 minutes Total time: about 1 hour 10 minutes
Variations
Coconut lime glaze Mix powdered sugar with lime juice and drizzle over the cooled loaf for extra sweetness and citrus flavor.
Pineapple coconut zucchini loaf Add 1/2 cup crushed pineapple (well drained) for a tropical twist.
Coconut lime nut loaf Stir in 1/2 cup chopped walnuts or pecans for extra crunch.
Whole wheat version Replace half of the all-purpose flour with whole wheat flour for a heartier loaf.
Chocolate chip coconut zucchini loaf Add 1/2 cup white or semi-sweet chocolate chips for a sweet variation.
Storage/Reheating
Store the loaf in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate it for up to 1 week.
The loaf can also be frozen for up to 3 months. Wrap slices individually in plastic wrap and store in a freezer-safe bag.
To reheat, warm slices in the microwave for about 10–15 seconds or toast lightly in an oven.
FAQs
Do I need to peel the zucchini?
No, the skin is soft and blends into the loaf during baking.
Should I squeeze moisture out of the zucchini?
Yes, lightly squeezing excess moisture helps prevent the loaf from becoming too wet.
Can I use sweetened or unsweetened coconut?
Both can be used, but sweetened coconut will make the loaf slightly sweeter.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
Why did my loaf sink in the middle?
This can happen if the loaf is underbaked or if the oven temperature is too low.
Can I make muffins instead of a loaf?
Yes, divide the batter into a muffin tin and bake for about 18–22 minutes.
How do I know when the loaf is done?
Insert a toothpick into the center; if it comes out clean, the loaf is ready.
Can I add a glaze on top?
Yes, a simple lime glaze made with powdered sugar and lime juice pairs perfectly.
Can I reduce the sugar?
Yes, you can reduce it slightly, but it may affect the texture and sweetness.
What is the best way to grate zucchini?
Use the large holes of a box grater for the best texture.
Conclusion
Coconut Lime Zucchini Loaf is a bright and flavorful quick bread that combines tropical coconut with fresh citrus and tender zucchini. Moist, lightly sweet, and easy to prepare, it’s a wonderful recipe for breakfast, afternoon snacks, or dessert. Whether enjoyed plain or topped with a simple lime glaze, this loaf is a refreshing and satisfying treat.
Coconut Lime Zucchini Loaf is a moist and refreshing quick bread made with fresh zucchini, shredded coconut, and bright lime zest. This flavorful coconut lime zucchini loaf combines tropical coconut texture with vibrant citrus and tender zucchini for a perfectly balanced treat. Easy to bake and wonderfully soft, it’s perfect for breakfast, afternoon snacks, or a light dessert.
Author:Catherine
Prep Time:15 minutes
Cook Time:50–60 minutes
Total Time:1 hour 10 minutes
Yield:8–10 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 ½ cups grated zucchini
1 ½ cups all-purpose flour
½ cup shredded coconut
¾ cup granulated sugar
½ cup vegetable oil
2 large eggs
1 tablespoon lime zest
2 tablespoons lime juice
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Instructions
Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
Grate the zucchini and lightly squeeze out excess moisture using a paper towel.
In a large bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt.
In another bowl, mix the sugar, vegetable oil, eggs, lime zest, lime juice, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the grated zucchini and gently stir until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Lightly squeeze excess moisture from the zucchini so the loaf doesn’t become too wet.
Avoid overmixing the batter to keep the loaf soft and tender.
For extra flavor, sprinkle additional shredded coconut on top before baking.
A simple lime glaze made with powdered sugar and lime juice can be drizzled over the cooled loaf.
This loaf tastes even better the next day as the flavors develop
