Lime coconut zucchini bread is a delightful treat that’s both moist and refreshing. This easy-to-make recipe is perfect for breakfast, brunch, or a sweet snack. With its vibrant flavors and fluffy texture, it’s a family-friendly favorite you’ll want to bake often!
Table of Contents
The Best Lime Coconut Zucchini Bread Recipe
Why You’ll Love This Zucchini Bread
This lime coconut zucchini bread stands out for its sunny citrus notes combined with rich coconut flavor. It’s a refreshing twist on traditional zucchini bread, making it a perfect summer treat. Your family will love the delightful combination of flavors that keeps each slice moist and delicious.
Key Flavors and Texture
The bread’s texture is wonderfully moist, thanks to the shredded zucchini and melted coconut oil. Each bite offers a burst of zesty lime, while the toasted coconut adds a delightful crunch on top. It’s a harmonious blend that will brighten your day with every slice!
Ingredients for Lime Coconut Zucchini Bread
For the Zucchini Bread Loaf
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar
- Zest of 1 lime
- 2 large eggs, at room temperature
- 1/2 cup coconut oil, melted and slightly cooled
- 1 teaspoon fresh lime juice
- 1 teaspoon pure vanilla extract
- 2 cups shredded zucchini
For the Lime Glaze and Topping
- 1 cup confectioners’ sugar
- 2 tablespoons lime juice, plus more as needed
- 1/3 cup shredded sweetened coconut, toasted
How to Make Lime Coconut Zucchini Bread
Preparing the Loaf Batter
Start by preheating your oven to 350°F. Grease a 9×5-inch loaf pan with nonstick cooking spray to ensure easy removal. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
In a large bowl, combine the granulated sugar and lime zest, rubbing them together with your fingers until fragrant. Next, add the eggs, melted coconut oil, lime juice, and vanilla extract, stirring until smooth. Then, gently mix in the dry ingredients until just combined and fold in the shredded zucchini.
Baking Your Zucchini Bread
Pour the batter into your prepared loaf pan. Bake for 50 to 60 minutes or until the top is golden brown and a toothpick inserted comes out clean. Once done, remove the loaf from the oven and let it sit in the pan for 10 minutes. After that, loosen the edges with a knife and transfer it onto a wire cooling rack.
Making and Applying the Glaze
While the loaf is still warm, whisk together the confectioners’ sugar and lime juice to create a pourable glaze. Spoon the glaze over the top of the loaf, allowing it to cascade down the sides. Finish by sprinkling the toasted coconut on top, pressing gently to adhere. Allow the loaf to cool completely before slicing to enjoy all the flavors!
Tips for Perfect Zucchini Bread
Zucchini Preparation Tips
When preparing the zucchini, remember not to peel it. If your zucchini is overly watery, give it a gentle squeeze using paper towels but retain some moisture. This helps keep your loaf perfectly moist.
Coconut Oil and Glaze Consistency
Use melted coconut oil that has cooled slightly before adding it to the batter. For the glaze, start with one tablespoon of lime juice and add more until it reaches your desired pourable consistency.
Storage and Freezing Instructions
Store the cooled lime coconut zucchini bread wrapped in plastic wrap at room temperature for up to three days. For longer storage, freeze it without the glaze. Wrap the loaf thoroughly in plastic wrap and aluminum foil, then thaw before adding the lime glaze and toasted coconut.
Serving Suggestions for Zucchini Bread
This lime coconut zucchini bread is perfect for breakfast with a cup of coffee or as a light dessert after dinner. It’s also a delightful addition to a brunch spread, pairing wonderfully with fresh fruit or yogurt.
FAQs
What ingredients do I need for lime coconut zucchini bread?
You will need all-purpose flour, baking powder, baking soda, kosher salt, granulated sugar, lime zest, eggs, melted coconut oil, lime juice, vanilla extract, and shredded zucchini for the loaf. For the topping, you will need confectioners’ sugar, lime juice, and shredded sweetened coconut.
How do I make lime coconut zucchini bread step by step?
Start by preparing the batter with the specified ingredients, pour it into a greased loaf pan, bake at 350°F for 50 to 60 minutes, and once cool, add the glaze and toasted coconut topping.
Can I make lime coconut zucchini bread ahead of time?
Yes, you can make this bread ahead of time. It stores well for up to three days at room temperature and can be frozen for longer storage.
How should I store leftover lime coconut zucchini bread?
Wrap the cooled loaf in plastic wrap to store it at room temperature for up to three days. For longer storage, freeze it without the glaze and thaw before serving.
Related Recipes to try
- Coconut Lime Zucchini Bread 2
- Coconut Lime Zucchini Bread
- Gluten Free Dairy Free Zucchini Bread 2
- Gluten Free Dairy Free Zucchini Bread
- Lemon Raspberry Zucchini Bread
- Zucchini Apple Bread Gluten Free
Conclusion
This lime coconut zucchini bread isn’t just delicious; it’s also a great way to incorporate veggies into your diet. For more delightful recipes, check out this fun Pinterest page for inspiration and tips. Happy baking!
Lime Coconut Zucchini Bread: Irresistibly Moist Delight
Equipment
- skillet
- mixing bowl
- whisk
- knife
Ingredients
- For the loaf:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 /2 teaspoon baking soda
- 1 /2 teaspoon kosher salt
- 3 /4 cup granulated sugar
- Zest of 1 lime
- 2 large eggs, at room temperature
- 1 /2 cup coconut oil, melted and slightly cooled
- 1 teaspoon fresh lime juice
- 1 teaspoon pure vanilla extract
- 2 cups shredded zucchini
- For the topping:
- 1 cup confectioners’ sugar
- 2 tablespoons lime juice, plus more as needed
- 1 /3 cup shredded sweetened coconut, toasted
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan with nonstick cooking spray.
- Whisk flour, baking powder, baking soda, and salt together in a medium bowl; set aside.
- In a large bowl, rub granulated sugar and lime zest together with fingers until fragrant. Add eggs, melted coconut oil, lime juice, and vanilla extract; stir until smooth.
- Mix in the dry ingredients until just combined. Gently fold in the shredded zucchini.
- Pour batter into the prepared loaf pan. Bake for 50 to 60 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let sit in the pan for 10 minutes. Loosen edges with a knife and transfer to a wire cooling rack.
- While the loaf is still warm, whisk confectioners’ sugar and lime juice to create a pourable glaze.
- Spoon glaze over the top of the loaf, allowing it to drip down the sides. Sprinkle toasted coconut on top and press gently to adhere.
- Cool completely before slicing.
Notes
– Oil Temperature: Use coconut oil that is melted and slightly cooled before adding to the batter.
– Glaze Consistency: Start with 1 tablespoon of lime juice for the glaze and add more until the mixture is pourable.
– Freezing: Freeze the loaf without the glaze. Wrap completely in plastic wrap and aluminum foil. Thaw before adding
