Coconut Lime Zucchini Bread

5 from 1 vote

Coconut Lime Zucchini Bread is a tropical twist on traditional zucchini bread - it's a great way to use up extra zucchinis in the summer!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: bread, breakfast, cake, coconut, dessert, lime, loaf, snack, zucchini

Servings:

Calories: 229kcal

2 cups grated zucchini, from 1 medium zucchini
1 teaspoon salt, divided
1 ½ cups all purpose flour
½ cup whole wheat flour
1 cup unsweetened shredded coconut
½ teaspoon baking soda
½ teaspoon baking powder
¾ cup granulated sugar
¼ cup canola oil
¼ cup plain Greek yogurt (replace with your favorite dairy-free yogurt to make this recipe dairy-free)
1 large egg
2 teaspoons lime zest (from 2 limes)
2 Tablespoons lime juice (from 2 limes)
½ teaspoon vanilla extract

Heat oven to 350°F and lightly grease an 8x5" loaf pan.
Place grated zucchini in a colander and sprinkle with 1/2 teaspoon of the salt. Toss gently and place the colander in the sink to drain. Let sit for 5-10 minutes.
In a medium bowl, whisk together the all purpose flour, whole wheat flour, coconut, 1/2 teaspoon of salt, baking soda and baking powder. Set aside.
Whisk together the sugar, oil, yogurt, egg, lime zest, lime juice and vanilla extract into a large bowl. When the zucchini is done draining, squeeze any extra water out with your hands. Stir it into this mixture.
Gently fold the flour mixture into the zucchini mixture, and stir until flour is just incorporated. Pour the batter into the prepared baking pan, and gently smooth the top with a spatula. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then remove from pan and cool completely on a wire rack.