Home RecipesBread Coconut Lime Zucchini Bread

Coconut Lime Zucchini Bread

by Jamie

Do you have zucchini coming out of your ears?

I bet a lot of you do!

I am always looking for new ways to use Zucchini. My cute sister-in-law, Erin emailed me a recipe from Taste of Home last week for Orange Zucchini Bread. I didn’t have any oranges at the time, but enough coconut and lime to last me from now until next Christmas. (Having a small addiction problem with a certain coconut/lime/cokezero combination. It’s an afternoon delight, I can tell you that. Drink at your own risk, ok?)

Anyhow, I adapted the original Orange Zucchini Bread recipe into an awesome, heavenly, fabulous Coconut Lime Zucchini Bread. Man, it is tasty. The bread is moist, sweet and packed with the epic flavors of lime and coconut. The zucchini really makes the bread nice and moist, but you can’t taste it one bit. I’m sorry if some of you re disappointed. 🙂 Truly. If you are looking for a recipe packed with Zucchini Flavor, give these awesome Zucchini Marinara Subs a try. They make a great, quick week night meal.

Now, let’s make some bread, baby. You, me and your zucchini plant of wonder.

Coconut Lime Zucchini Bread from Jamie Cooks It Up-

Let me show you how to make it happen!

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1. Preheat your oven to 350 degrees.
2. Into a large mixing bowl or stand mixer place 3 eggs, 3/4 cup oil and 1 1/2 C sugar. Beat the mixture together until well combined.

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3. Add 2 teaspoons lime zest, 1 teaspoon lime juice…

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and 1 teaspoon coconut extract.

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4. Find a nice zucchini. Wash it and shred it up. I opted to leave the peel on, thought it might look kind of pretty. 🙂 You need 2 cups total, toss it into the bowl and give it a stir to combine.

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5. Into a medium-sized mixing bowl add 2 1/2 cup flour, 2 teaspoons baking powder, 3/4 teaspoon salt and 1/4 teaspoon soda. Toss them around a bit with a fork to make sure everything is well combined. Add it to the wet mixture.

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6. Add 3/4 cup coconut to the bowl.

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7. Mix it together, just until all of the flour has been incorporated. You don’t want to over mix, alright? It will give you a dry bread.

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8. Take some parchment paper (or wax paper) are draw the bottom of your pans onto it.

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Cut the paper out and line the bottom of the pans with it. Then spray them generously with cooking spray with flour added. I love this Bakers Joy, you can also find Pam spray with flour as well.

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9. I ended up using a large loaf pan (9 1/2 x 5 1/2) and two small loaf pans (4 1/2 x 3 1/2). There wasn’t quit enough batter for 2 large pans. However, the small pans ended up working better than the large pan. The little slices had more glaze. 🙂 Next time, I believe I will opt for small pans all around.

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10. Bake for 20-25 minutes for the small pans, and 35-45 minutes for the large pan.

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11. While the loaves are still hot from the oven, mix together 1/2 cup sugar, 2 tablespoons lime juice and 1/2 teaspoon coconut extract.

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12. Spread the glaze over the hot loaves.  I spread some up along the sides as well. Make sure the loaves are on a cooling rack with a cookie sheet or some parchment paper underneath to catch the excess glaze.
13. Let the loaves cool just a bit and then you are ready to dig in! Wrap leftover loaves with plastic wrap. They taste even better the second day!

Enjoy!

Coconut Lime Zucchini Bread

Serves: 1 large loaf + 2 mini loaves Prep Time: Cooking Time:
Nutrition facts: NA calories NA fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • BREAD:
  • 3 eggs
  • 3/4 C oil
  • 1 1/2 C sugar
  • 2 t lime zest
  • 1 t lime juice
  • 1 t coconut extract
  • 2 C shredded zucchini, skin on or off whatever you prefer
  • 2 1/2 C flour
  • 2 t baking powder
  • 3/4 t salt
  • 1/4 t soda
  • 3/4 C coconut, sweetened and flaked
  • GLAZE:
  • 1/2 C sugar
  • 2 T lime juice
  • 1/2 t coconut extract

Instructions

1. Preheat your oven to 350 degrees.
2. Into a large mixing bowl or stand mixer place 3 eggs, 3/4 cup oil and 1 1/2 C sugar. Beat the mixture together until well combined.
3. Add 2 teaspoons lime zest, 1 teaspoon lime juice and 1 teaspoon coconut extract.
4. Find a nice zucchini. Wash it and shred it up. I opted to leave the peel on, thought it might look kind of pretty. 🙂 You need 2 cups total, toss it into the bowl and give it a stir to combine.
5. Into a medium-sized mixing bowl add 2 1/2 cup flour, 2 teaspoons baking powder, 3/4 teaspoon salt and 1/4 teaspoon soda. Toss them around a bit with a fork to make sure everything is well combined. Add it to the wet mixture.
6. Add 3/4 cup coconut to the bowl.
7. Mix it together, just until all of the flour has been incorporated. You don't want to over mix, alright? It will give you a dry bread.
8. Take some parchment paper (or wax paper) are draw the bottom of your pans onto it.
Cut the paper out and line the bottom of the pans with it. Then spray them generously with cooking spray with flour added. I love this Bakers Joy, you can also find Pam spray with flour as well.
9. I ended up using a large loaf pan (9 1/2 x 5 1/2) and two small loaf pans (4 1/2 x 3 1/2). There wasn't quit enough batter for 2 large pans. However, the small pans ended up working better than the large pan. The little slices had more glaze. 🙂 Next time, I believe I will opt for small pans all around.
10. Bake for 20-25 minutes for the small pans, and 35-45 minutes for the large pan.
11. While the loaves are still hot from the oven, mix together 1/2 cup sugar, 2 tablespoons lime juice and 1/2 teaspoon coconut extract.
12. Spread the glaze over the hot loaves.  I spread some up along the sides as well. Make sure the loaves are on a cooling rack with a cookie sheet or some parchment paper underneath to catch the excess glaze.
13. Let the loaves cool just a bit and then you are ready to dig in! Wrap leftover loaves with plastic wrap. They taste even better the second day!

Enjoy!


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59 comments

Jamie September 18, 2013 - 7:21 am

I have a giant pile of zucchini on my kitchen counter and I can’t wait to try this bread! However, I’ve never heard of coconut syrup before. Where do you find it in the grocery store? Thanks!

Reply
Sandy Garrison August 10, 2015 - 10:59 pm

I finally found “Coconut Secret” (ingredients: organic Coconut Sap Nectar.) http://www.coconutsecret.com or call (415)383-9800 and they can probably tell you where the closest store near you is located. Great stuff. I use it like honey, syrup, and just for a sweetener. Thank you for the wonderful recipes.

Reply
Leigh Anne September 18, 2013 - 7:38 am

Love, love the idea of the coconut and lime in zucchini bread. Such fun flavor combo.

Reply
Jalene Smithgall September 18, 2013 - 8:04 am

Hi~
Can I substitute Coconut oil instead of the extract?

Reply
Jamie September 19, 2013 - 6:17 am

Jalene,
Coconut oil won’t give you the same flavor, I would suggest sticking with coconut extract. Good luck!
~Jamie

Reply
Mandy DeCola June 13, 2014 - 8:06 pm

I just made it with unrefined coconut oil (the kind that has the coconut scent) in place of the vegetable oil, and I left out the extract. It has a definitely coconut flavor without the artificial extract.

Reply
Heather Jones September 18, 2013 - 10:39 am

This looks great! You should try Vanilla, Lime, Coke Zero a try! It’s darn good stuff.

Reply
Tania Gomez September 18, 2013 - 10:40 am

Yum I can’t wait!! **coconut oil is for cooking/baking with. It will not have the flavor the extract does.

Reply
Karen Wolff September 18, 2013 - 10:52 am

What is coconut syrup-have never heard/seen it before. tia!

Reply
Debra September 18, 2013 - 11:07 am

Where did you get your cute little losf pans?

Reply
Jamie September 19, 2013 - 6:15 am

Debra,
I got the pans at Ross. Good Luck!
~Jamie

Reply
Debbie September 18, 2013 - 6:32 pm

Where do you buy coconut syrup? Or do you make it? Thx.

Reply
Jamie September 19, 2013 - 6:14 am

Hi Debbie,
The recipe calls for coconut extract, you can find that in any grocery store usually in the baking aisle. Good luck!
Thanks,
~Jamie

Reply
Jamie S. September 19, 2013 - 7:22 am

So, on the glaze the recipe reads coconut syrup. Is it suppose to be coconut extract?

Reply
Jamie September 19, 2013 - 9:13 am

Jamie,
Oh my, yes. Thanks for catching my error. Yes, you just need coconut extract for the both the bread and the glaze. Good luck! Hope you love it!
~Jamie

Reply
Michele M September 20, 2013 - 12:10 pm

The sugar for the glaze is powdered sugar, right?

Reply
Jamie September 20, 2013 - 12:47 pm

Michele,
Nope, you just need regular sugar. When you spread it onto the hot loaves, as it cools it makes a heavenly crispy (sugary!) coating. Good luck! Hope you love it.
~Jamie

Reply
Margaret Latey September 23, 2013 - 8:05 pm

Jamie, I made this bread and it is the best zucchini bread I have ever made. I’m picking up some limes tomorrow to make some more. Thanks for the great recipe!

Reply
Jamie September 24, 2013 - 12:09 pm

Margaret,
Woo Hoo! So glad you loved it. 🙂 Thanks for letting me know!
~Jamie

Reply
Tiffany K September 27, 2013 - 12:02 pm

Has anyone tried making this as a muffin? If so, what is the approximate baking time?

Reply
Kirstin G August 12, 2014 - 9:35 am

I made the recipe into 12 regular size muffins and a 3X6 mini loaf. The muffins took about 22 minutes and the small loaf about 40 minutes.

Reply
Cheryl September 27, 2013 - 3:30 pm

I just made this using summer squash instead of zucchini and baking it all in a bundt pan. It was fabulous! Thanks for the recipes 🙂

Reply
Kristin October 1, 2013 - 11:56 am

Wow I just made this!! Fabulous!! best use of zucchini ever!

Reply
Amy October 9, 2013 - 12:50 pm

Tried this today. Luved it!!! Great use for all the abundant zucchini right now!!

Reply
Celebrate National Zucchini Bread with Vista Prairie Communities | VistaPrairie Communities - Blog April 23, 2014 - 9:11 am

[…] For more on this recipe, visit Jamie Cooks It Up […]

Reply
Christina July 6, 2014 - 12:08 pm

Can you freeze it with the glaze?

Reply
Jamie July 6, 2014 - 1:12 pm

Christina,
Yes, you can freeze it with the glaze added. Best of luck!
~Jamie

Reply
Momo July 18, 2014 - 8:11 pm

Added I cup raspberries! Yum!

Reply
Reggie July 20, 2014 - 7:54 pm

Wow. Lime Flavor makes this zucchini bread amazing.

Reply
Brenda July 21, 2014 - 10:07 am

I’m rather intrigued at the coconut, lime & coke drink. Do you have the recipe for that?

Reply
Jamie July 23, 2014 - 6:53 pm

Hi Brenda,
I don’t really have a “recipe” for it. I just pour a bit of coconut syrup (or coconut extract) into my coke zero and then squeeze about 1/8 of a lime into it as well. Hope this helps!
~Jamie

Reply
Peggy July 22, 2014 - 9:18 pm

I am going to try this swapping out the lime juice and zest with orange. I dont care for lime, but this recipe sounds great otherwise. Yum

Reply
Gabby July 22, 2014 - 11:29 pm

I’ve made this 3 times with the surplus of zucchini from our garden. It is so good. It will be a staple in our house for sure. Thanks for sharing this yummy recipe.

Reply
Gina Toomey July 23, 2014 - 7:32 am

I made this last night and let me tell you….it was amazing! loved the flavor of lime; tastes like summer. will use this recipe over and over! THANKS A BUNCH!!

Reply
ashley July 30, 2014 - 2:43 pm

Just pulled this out of the oven and put the glaze on. One mini loaf is almost gone already. YUM!!!!!

Reply
Barbara Fusselman August 15, 2014 - 9:04 am

can I use unsweetened coconut?

Reply
Jamie August 20, 2014 - 6:45 am

Barbara,
I haven’t ever tried it with unsweetened coconut. I believe the sweetened variety would work out best for this recipe.
Good luck to you!
~Jamie

Reply
Kim August 23, 2014 - 4:06 pm

Made it today – so delish! Thanks for the recipe!

Reply
Lynn August 25, 2014 - 9:28 am

Best Zucchini Bread ever , everyone loved it!

Reply
Kathy August 25, 2014 - 1:01 pm

Jamie,
I made this bread over the weekend and it was delicious!! Thank you for sharing!!
Kathy

Reply
Carolyn Tuttle August 25, 2014 - 8:47 pm

Just finished making these beautiful little loaves! Wonderful for our annual bake sale and something different! I am trying these for the first time and oh my gosh, they are absolutely to die for! Will be making many many more of these little jewels! Best ever! Thanks for sharing!

Reply
Jamie September 19, 2014 - 1:36 am

I substituted 1/4 cup of the oil with applesauce. I made six small loaves. I think I will try using powdered sugar next time for the glaze, as it turned out a little grainy. I cooked mine 35 minutes. I would rate this recipe a 7.5/10

Reply
Jamie September 19, 2014 - 6:39 pm

My family says that if I use powdered sugar for the glaze next time it will be an 8/10. It is a rare bread that I don’t prefer warm. I liked this better after it cooled off and also liked it refrigerated.

Reply
Aimee October 16, 2014 - 11:09 pm

This is one of the most fabulous zucchini bread recipes we have ever had at our house. I have made it twice already, in a week and a half, and it is eaten within a day of making it. The only thing that I changed was I added a little more juice to it because my hubs likes the strong lime flavor. They turn out so pretty too, just love them! I plan on making it again tomorrow! Thank you for sharing, this is definitely a keeper!

Reply
Sherry June 15, 2015 - 2:58 am

Anyone know if this can be made gluten free? Recipe sounds great!

Reply
Bridget September 4, 2015 - 11:21 am

Made this yesterday and it was soooo good! I think I will try the glaze today with powdered sugar. Thanks for all the great recipes. I have never had one of yours that we didn’t like 🙂

Reply
Chelsea February 24, 2016 - 9:40 pm

Had a friend make me some, and I loved it! So I had to make some more for myself, just had the first slice, and it was amazing! Thanks for a great recipe.

Reply
Frozen Coconut Limeade August 17, 2016 - 7:04 am

[…] it’s the magnificent duo of Coconut and Lime. (See this heavenly Coconut Lime Sheet Cake and Coconut Lime Zucchini Bread). The flavors are so bright and refreshing. Yum! I was cleaning out my pantry a few weeks ago and […]

Reply
Gail September 18, 2016 - 9:58 am

Can you add white chocolate chips to this?

Reply
Jamie September 20, 2016 - 7:06 am

Gail,
I haven’t ever tried it with white chocolate chips, however it sounds like it would be super yummy. I would suggest tossing the white chips in a bit of flour before adding them to the batter, to ensure they don’t sink to the bottom of the pan and burn. Let me know if you try it and how it turns out.
Best,
~Jamie

Reply
Susan Saxton August 4, 2017 - 7:07 am

A neighbor made this for me and I had to have the recipe. Been making it ever since each summer. Love how summery it is in test! Was also thinking this would be good with lemon for those who don’t care for lime or just want to switch it up. Beautiful texture on this. Taking some to work this morning!

Reply
Zucchini Recipes Galore! August 7, 2017 - 12:31 am

[…] Coconut and Lime Zucchini Bread […]

Reply
Sharon Richardson August 16, 2017 - 1:30 pm

I just found this recipe while I was looking for zucchini recipes. This is the best cake!
Easy to fix and the extract really adds to the flavor.

Reply
Gayle Trunfio August 28, 2017 - 12:04 pm

Just found this recipe while searching for coconut lime recipes. Perfect timing as I need to use up the zucchini. Thanks!

Reply
Barbie March 26, 2020 - 8:43 am

Hi, I decided to chime in, even after making it for years. This recipe is outstanding and always requested by friends and family. I make the smaller loaves with the glaze made with granulated sugar, I love the slightly crunchy texture on the top. Thank you for posting this wonderful recipe.

Reply
zucchini bread recipes July 10, 2020 - 10:07 am

[…] Coconut Lime Zucchini Bread |Jamie Cooks It Up […]

Reply
Nancy Leahy July 14, 2021 - 4:30 pm

I didn’t have coconut extract so I used a coconut liquor. It was delicious!

Reply
Victoria July 13, 2023 - 8:34 pm

The recipe for lime juice and lime zest are not the same amounts as in the directions. Which is which, please?

Reply
Jamie July 14, 2023 - 8:36 am

Hi Victoria,
Thank you for your feedback. I checked the recipe and instructions and they seem to be correct and uniform in both listings.
Thanks,
~Jamie

Reply

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