Description
This Coconut Lime Zucchini Loaf is a moist and flavorful quick bread that combines the freshness of lime with sweet coconut and tender shredded zucchini. Perfect as a snack or dessert, it features a tangy lime glaze topped with toasted coconut for an extra burst of tropical flavor.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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 Lime Glaze
- 1 cup confectioners’ sugar
- 2 tablespoons lime juice, plus more as needed
- 1/3 cup shredded sweetened coconut, toasted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray and set it aside to ensure the batter does not stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined. Set this mixture aside for later use.
- Combine Sugar and Lime Zest: In a large bowl, combine granulated sugar with the lime zest. Rub them together with your fingers until the mixture becomes fragrant, releasing the lime oils for enhanced flavor.
- Add Wet Ingredients: To the sugar-lime zest mixture, add the eggs, melted coconut oil, fresh lime juice, and pure vanilla extract. Stir until the mixture is smooth and uniformly combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix, which can result in a dense loaf.
- Fold in Zucchini: Gently fold in the shredded zucchini, distributing it evenly throughout the batter without overworking it.
- Bake the Loaf: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 50 to 60 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean. Begin checking around 50 minutes to prevent overbaking.
- Cool the Bread: Remove the loaf from the oven and allow it to sit in the pan for 10 minutes. Then, loosen the edges with a bread knife and carefully transfer the loaf onto a wire cooling rack to cool completely.
- Prepare Lime Glaze: While the loaf is still slightly warm, whisk together the confectioners’ sugar and 1 tablespoon of lime juice in a small bowl. Add additional lime juice a little at a time until the glaze reaches a pourable consistency.
- Glaze and Garnish: Place a baking tray or cutting board under the cooling rack to catch drips. Spoon the glaze over the top of the loaf, allowing it to drip down the sides naturally. Sprinkle the toasted shredded coconut evenly over the glaze and gently press it in so it adheres well.
- Final Cooling and Serving: Let the loaf cool completely before slicing to ensure clean cuts and the glaze to set. Serve and enjoy your tropical-inspired zucchini loaf.
Notes
- Shrink the shredded zucchini in a clean kitchen towel to remove excess moisture if preferred, which helps avoid a soggy loaf.
- Use room temperature eggs to ensure better mixing and texture.
- To toast coconut, spread it in a dry skillet over medium heat for 3-5 minutes, stirring often until golden and fragrant.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The loaf can also be frozen for up to 2 months; thaw overnight in the refrigerator before glazing and serving.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
