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Lemon Coconut Zucchini Bread Recipe

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3.9 from 27 reviews

  • Author: Sky
  • Total Time: 1 hour 45 minutes
  • Yield: 1 9x5 inch loaf (12 slices)

Description

This Lemon Coconut Zucchini Bread is a moist and flavorful loaf cake, combining the fresh zest and juice of lemon with the subtle sweetness of toasted coconut and tender grated zucchini. Enhanced with a tangy lemon glaze and a crunchy coconut topping, it makes a perfect treat for breakfast, brunch, or an anytime snack.

Ingredients

For the Loaf Cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 1/4 cups granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, room temperature
  • 1 cup grated zucchini
  • 1/2 cup sweetened shredded toasted coconut, for garnish

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon whole milk
  • 1/3 cup sweetened shredded coconut, toasted

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Spray a 9x5 inch loaf pan with baking spray or grease it to prevent sticking, then set aside.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
  3. Combine wet ingredients: In another bowl, whisk together the vegetable oil, granulated sugar, eggs, lemon juice, lemon zest, and vanilla extract until smooth and fully incorporated.
  4. Incorporate dry and wet ingredients: Alternately add the dry ingredient mixture and buttermilk to the wet ingredients in three additions of dry and two additions of buttermilk, starting and ending with the dry ingredients. Use a spatula to fold each addition gently to avoid overmixing.
  5. Add zucchini and coconut: Fold the grated zucchini and shredded toasted coconut into the batter carefully until evenly distributed.
  6. Fill and bake the pan: Pour the batter into the prepared loaf pan, then tap the pan gently on the countertop to release any air bubbles embedded in the batter.
  7. Bake: Place the loaf in the oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
  8. Cool the bread: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Afterward, invert it onto a wire rack to cool completely.
  9. Make the glaze: While the loaf is still warm, whisk together the powdered sugar, lemon juice, and whole milk in a small bowl until smooth and pourable.
  10. Glaze and garnish: Pour the glaze over the still-warm loaf and sprinkle the toasted shredded coconut evenly on top for garnish.
  11. Serve: Allow the glaze to set slightly, then slice and serve your delicious Lemon Coconut Zucchini Bread.

Notes

  • Ensure grated zucchini is squeezed lightly if very watery to prevent soggy bread.
  • Use fresh lemon juice and zest for best flavor impact.
  • Allow the bread to cool slightly before glazing to ensure the glaze sets properly.
  • To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F for about 5 minutes, stirring occasionally until golden brown.
  • Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/lemon-coconut-zucchini-bread-recipe/