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Coconut Lime Zucchini Loaf

Lime zucchini loaf cake topped with a sweet lime glaze and toasted coconut. Enjoy for breakfast, brunch, or dessert!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 12
Calories: 262 kcal
Course: Cake , Bread
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees Grease a 9x5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, combine the sugar and lime zest. Rub together with your fingers until fragrant. Add the eggs, coconut oil, lime juice, and vanilla extract. Stir together until smooth.
  4. Add the dry ingredients and mix until just combined, don’t over mix. Gently fold in the shredded zucchini.
  5. Pour the batter evenly into the prepared loaf pan. Bake until golden brown and a toothpick or cake tester comes out clean when inserted into the center of the loaf, about 50 to 60 minutes. Check early to be safe.
  6. Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Place on a wire cooling rack.
  7. While the loaf is still a little warm, make the lime glaze. In a small bowl, whisk together the confectioners’ sugar and lime juice. Start with 1 tablespoon but add a little more until the glaze is pourable.
  8. Place a baking tray or cutting board under the cooling rack to catch any drips. Spoon the glaze over the top of the bread, allowing it to drip down the sides. Sprinkle toasted coconut on top. Gently press the coconut into the glaze so it sticks. Cool completely, then slice and enjoy.

Notes

  • if your zucchini is super watery, give it a good squeeze, but don’t squeeze all the liquid out. You want the bread to be moist.
  • I like to toast the coconut to garnish the loaf, but regular sweetened coconut flakes work too.

Nutrition Information

Calories 262kcal (13%) Carbohydrates 38g (13%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 9g (45%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Cholesterol 27mg (9%) Sodium 157mg (7%) Potassium 136mg (4%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 82IU (2%) Vitamin C 5mg (6%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 262

% Daily Value*

Calories 262kcal 13%
Carbohydrates 38g 13%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 1g 5%
Cholesterol 27mg 9%
Sodium 157mg 7%
Potassium 136mg 3%
Fiber 1g 4%
Sugar 23g 46%
Vitamin A 82IU 2%
Vitamin C 5mg 6%
Calcium 26mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.