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Coconut Lime Zucchini Loaf

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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.

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