Coconut Lime Zucchini Loaf: An Amazing Ultimate Recipe

Why You’ll Love Coconut Lime Zucchini Loaf: An Amazing Ultimate Recipe

I enjoy this recipe because it’s simple, dependable, and full of balanced flavor. I like how the lime zest cuts through the sweetness, and the coconut adds texture without overpowering the loaf. It’s one of those baked goods I make when I want something comforting but not too heavy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ½ cups all-purpose flour
1 cup granulated sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup grated zucchini (about 1 medium-sized zucchini)
½ cup shredded coconut (sweetened or unsweetened)
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
Zest of 1 lime
2 tablespoons freshly squeezed lime juice

Directions

I start by preheating the oven to 350°F (175°C) and greasing or lining a 9×5-inch loaf pan. In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.

I grate the zucchini and squeeze out the excess moisture using a clean towel so the loaf doesn’t become soggy. In a separate bowl, I beat the eggs and then whisk in the vegetable oil, vanilla extract, lime zest, and lime juice.

I add the dry ingredients to the wet mixture and stir gently just until combined, making sure not to overmix. I then fold in the grated zucchini and shredded coconut until everything is evenly distributed. I pour the batter into the prepared loaf pan and smooth the top.

I bake the loaf for 50 to 60 minutes, checking doneness with a toothpick inserted into the center. Once baked, I let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

I usually slice this loaf into about 8 to 10 servings. Prep time takes around 15 minutes, cook time is about 50 to 60 minutes, and the total time comes to roughly 1 hour and 10 minutes.

Variations

I sometimes add chopped nuts like walnuts or pecans for extra crunch. When I want more lime flavor, I drizzle a simple lime glaze over the cooled loaf. I also like using toasted coconut for a deeper coconut taste.

Storage/Reheating

I store the loaf wrapped tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days. When reheating, I warm slices briefly in the microwave or enjoy them at room temperature.

FAQs

Do I need to peel the zucchini?

I don’t peel it, since the skin is tender and blends right into the loaf.

Can I use frozen zucchini?

I can use frozen zucchini as long as it’s fully thawed and very well drained.

Is this loaf very sweet?

I find it moderately sweet, with the lime adding a fresh balance.

Can I make this loaf dairy-free?

I make it dairy-free easily since it already contains no butter or milk.

Can I reduce the sugar?

I reduce it slightly sometimes, though it does affect moisture and sweetness.

How do I know when it’s fully baked?

I insert a toothpick into the center, and it’s done when it comes out clean.

Can I make muffins instead?

I bake the batter in a muffin tin for about 18 to 22 minutes.

Does the coconut need to be sweetened?

I use either sweetened or unsweetened coconut depending on preference.

Can I freeze this loaf?

I freeze it tightly wrapped for up to 3 months and thaw before serving.

What’s the best way to serve it?

I enjoy it plain, lightly toasted, or with a thin spread of butter.

Conclusion

I keep this coconut lime zucchini loaf recipe close because it’s moist, flavorful, and easy to make any time of year. It’s the kind of loaf I bake when I want something fresh, comforting, and just a little different from the usual.