Coconut Lime Zucchini Loaf: An Amazing Ultimate Recipe
A moist and tender coconut lime zucchini loaf with bright citrus flavor and subtle tropical sweetness, perfect for a light dessert, snack, or breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup grated zucchini (about 1 medium zucchini)
1/2 cup shredded coconut (sweetened or unsweetened)
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
Zest of 1 lime
2 tablespoons freshly squeezed lime juice
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Grate the zucchini and squeeze out excess moisture using a clean towel.
- In a separate bowl, beat the eggs, then whisk in vegetable oil, vanilla extract, lime zest, and lime juice.
- Add the dry ingredients to the wet ingredients and stir gently just until combined.
- Fold in the grated zucchini and shredded coconut.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Squeeze zucchini well to prevent excess moisture.
Toasted coconut adds deeper flavor.
A lime glaze can be added for extra citrus punch.
Do not overmix the batter to keep the loaf tender.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
