Coconut Lime Zucchini Bread

Coconut Lime Zucchini Bread combines tropical flavors with a classic quick bread. Pairing coconut and lime with fresh zucchini creates a moist, tender loaf perfect for breakfast, a snack, or dessert. Using coconut milk and coconut oil enhances this bread’s tropical vibe and provides a dairy-free alternative for those who avoid traditional dairy ingredients.

Zucchini may seem like an unusual ingredient in sweet bread, but it’s a staple in many quick bread recipes due to its high moisture content. When grated and lightly squeezed to remove excess water, zucchini adds natural moisture to the bread, keeping it soft and tender without making it heavy. Its mild flavor makes it a versatile ingredient, allowing the coconut and lime to shine without overpowering the dish. Plus, zucchini adds subtle nutrients, including fiber, vitamins, and minerals, making this bread delicious and a bit more wholesome.

The tropical combination of coconut and lime makes this zucchini bread genuinely unique. Instead of sour cream, this recipe calls for coconut milk, which brings a creamy, rich flavor and keeps the loaf dairy-free. The addition of shredded coconut gives a delightful texture, adding a bit of chew and crunch to each bite, while coconut oil adds a smooth richness that ties all the tropical elements together.

The tangy zest and juice of fresh lime contrast beautifully with the creamy coconut. Lime adds a bright, citrusy flavor that cuts through the richness of the coconut and adds a refreshing note to the bread. These flavors evoke a tropical feel, making each bite taste like a mini vacation.

This Coconut Lime Zucchini Bread is delicious and adaptable for healthier preferences. Using coconut milk instead of dairy-based sour cream or yogurt makes the recipe suitable for those seeking dairy-free or plant-based alternatives. Coconut oil provides healthy fats, and zucchini naturally boosts the bread’s fiber and nutrient content. For those looking to lighten the bread further, you can experiment with whole wheat flour or natural sweeteners such as honey or maple syrup.

A lime glaze is the perfect finishing touch for an extra sweetness and a pop of tang. The glaze, made from powdered sugar, lime juice, and zest, adds a glossy, tangy-sweet layer that enhances the bread’s tropical flavors. Drizzling the glaze over the cooled loaf makes for a beautiful presentation and an extra flavor in every slice.

Whether serving this bread at brunch, giving it as a gift, or enjoying it with a cup of tea, Coconut Lime Zucchini Bread is sure to impress. Its light, refreshing flavor, and tender, moist texture make it a versatile option for any time of day. This tropical twist on a classic recipe is an excellent way to use surplus zucchini while introducing bold flavors that leave you reaching for another slice.

Coconut Lime Zucchini Bread

Recipe by Kyle Taylor

5.0 from 1 vote

Course: DessertsCuisine: FusionDifficulty: Easy

Servings

4

servings

Prep time

45

minutes

Cooking time

1

hour 

15

minutes

Total time

2

hours 

Coconut Lime Zucchini Bread combines the fresh, tropical flavors of coconut and lime with the moisture and tenderness of zucchini, creating a flavorful, dairy-free loaf that’s perfect for any occasion. Topped with a tangy lime glaze, it’s a refreshing twist on a classic quick bread.

Ingredients

• 1 medium zucchini, grated

• 1 1/2 cups flour

• 1/2 cup shredded coconut

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/3 cup coconut oil, melted

• 2/3 cup sugar

• 2 large eggs

• 1 lime, juiced and zested

• 1/2 cup coconut milk

• 1 teaspoon vanilla extract

• For the Lime Glazed

• 1/2 cup powdered sugar

• 1 lime, juiced

• 1/2 teaspoon vanilla extract

Directions

• Preheat the Oven:
  Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
• Prepare the Zucchini:
  Grate the zucchini and squeeze out as much excess moisture as possible using a clean kitchen towel.
• Mix Dry Ingredients:
  Whisk together the flour, shredded coconut, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl.
• Mix Wet Ingredients:
  In a separate bowl, whisk together the sugar, melted coconut oil, eggs, lime zest, lime juice, vanilla extract, and coconut milk until well combined.
• Combine Wet and Dry Ingredients:
  Pour the wet ingredients into the dry ingredients and gently stir until combined. Fold in the grated zucchini.
• Bake:
  Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  
  Let the zucchini bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
• Make the Glaze:
  Whisk together 1/2 cup powdered sugar, 1 tablespoon lime juice, and 1 teaspoon lime zest in a small bowl until smooth. If the glaze is too thick, add a little more lime juice, a few drops at a time, until it reaches your desired consistency.