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Zucchini bread with first two slices laying flat surrounding by a pool of delicious lime glaze

Coconut Lime Zucchini Bread

  • Author: Betty
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 slices 1x


Units Scale


  • 1/3 cup neutral flavored oil
  • 1/2 cup plain Greek yogurt
  • 1 Tbsp. lime juice
  • 1 tsp vanilla
  • 3/4 cup granulated sugar
  • 2 medium eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/8 tsp baking powder
  • 2 Tbsp lime zest
  • 1/2 tsp salt
  • 1 cup shredded zucchini
  • 3/4 cup unsweetened coconut flakes


  • 1/2 cup powdered sugar
  • 1 Tbsp lime juice
  • 1/4 cup toasted unsweetened coconut flakes
  • 1 Tbsp lime zest


  1. Preheat oven to 350 F/176 C. Place parchment paper into loaf pan (either 8 ½ x 4 ½ or 9 x 5 is fine). 
  2. Combine the oil, yogurt, juice, vanilla, and sugar in a mixer and stir to combine. Crack and add one egg and mix to combine, allowing the batter to emulsify. Repeat with the other egg and mix well. 
  3. Stir together the dry ingredients: flour, baking soda, baking powder, lime zest, and salt. Add it to the wet mixture and gently mix together. 
  4. Squeeze the shredded zucchini to get rid of excess moisture then add it to the batter along with the coconut flakes. Stir everything together.
  5. Pour the batter into the prepared pan and smooth the top. Bake at 350 F/176 C for 50 minutes. The top should be golden brown and a tester inserted in the middle of the loaf should come out clean. Remove from the oven and allow to cool on a wire rack for 10 minutes. Gently lift the bread by the parchment paper overhang out of the pan and continue to cool on the rack.
  6. Make the glaze while the bread is cooling by whisking together the powdered sugar and lime juice. Adjust the amount of juice to get the glaze consistency you like. Use a spoon to drizzle the glaze over the top of the bread. Sprinkle with toasted coconut and lime zest before serving.