Print

Coconut Lime Zucchini Bread

Head-on closeup of sliced lime zucchini bread showing shiny glaze
Print Recipe

★★★★★

5 from 10 reviews

Not your ordinary quick bread! This Coconut Lime Zucchini Bread is moist, flavorful,  not-too-sweet, with a crisp, shiny, tangy lime glaze that will leave you wanting more!

Quick prep and bake! 

Special Equipment needed: A box grater and a 9×5 Loaf Pan

  • Author: Laura
  • Prep Time: 15 min
  • Cook Time: 38-46 min
  • Total Time: 1 hour
  • Yield: 1 9x5 loaf 1x
  • Category: Quick Breads
  • Method: Baking
  • Cuisine: International

Ingredients

Scale

For the Bread:

  • 1 1/2 c (180g) All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 3/4 tsp Salt (or 1 1/2 tsp Diamond Crystal Brand Kosher Salt)
  • 3/4 c (148g) Granulated Sugar
  • 6 T (90ml) Extra-Virgin Olive Oil
  • 1 tsp Coconut or Natural Vanilla Extract
  • 4 T (60ml) Fresh-squeezed lime juice
  • 2 large eggs
  • 1 c Grated Fresh Zucchini, from a 6-7 oz. Zucchini
  • 1 c flaked or shredded, Unsweetened Coconut (see Note 1)
  • 1 tsp Grated lime zest

For the Glaze:

  • 1 1/2 Tbsp Granulated Sugar
  • 1/2 c (50g) Confectioners’ Sugar
  • 2 T (30ml) Lime juice
  • 1/2 tsp Lime Zest

Instructions

  1. Prepare the baking pan. Spray the bottom and sides of a 9×5 loaf pan. If desired, fit a half-sheet of parchment in the pan and spray the parchment. Set aside while you prepare the batter.
  2. Shred and Drain the Zucchini. Using the “Small Shred” side of the box grater, grate 1 cup of zucchini and place in a strainer, set atop a bowl. Sprinkle with salt and stir it around a bit to encourage it to exude excess liquid. Leave for 10 minutes, while you prepare the the batter.
  3. Preheat oven to 350F, or 325F for Convection/Fan oven.
  4. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  5. Into a separate, medium bowl, whisk the sugar, olive oil, coconut extract, lime juice and eggs, until all ingredients are incorporated.
  6. Stir the wet ingredients into the dry ingredients, until no flour bits are visible. Then, discard the drained liquid and fold in the drained zucchini, coconut and lime zest.
  7. Pour the batter into prepared loaf pan and bake on middle oven rack for 40-48 minutes, or until top is golden and a tester comes out clean. Mine took 44 minutes. Best to test when the top is lightly golden then every 5 minutes thereafter.
  8. Once the loaf is out of the oven, let cool 15 minutes in the pan. Stir together the glaze ingredients.
  9. After 15 minutes, turn the loaf out of the pan, onto a plate or board. Cover the still warm top and sides of the loaf by brushing with about half of glaze. Once the glaze hardens into a shiny surface, cover again with remaining glaze. 
  10. Cool loaf completely before slicing with a serrated knife.

Notes

  1. If you have only SWEETENED, flaked coconut, feel free to use that. Your bread will be sweeter than when using unsweetened, but it will still work!

Nutrition

Keywords: coconut lime zucchini bread, quick breads, zucchini bread, citrus

Find it online: https://hummingbirdthyme.com/coconut-lime-zucchini-bread-recipe/

Recipe Card powered byTasty Recipes