Lemon Coconut Zucchini Loaf
Well summer is officially over, fall has officially arrived and I have officially used all our zucchini. But I still have squash, haha!
The last little bit of zucchini I had went to my chocolate zucchini cupcakes and this loaf. And wow was that a good idea. The cupcakes, (if you haven’t tried them yet) are amazing and this loaf is WOW!!! So bright with all the lemon, while the coconut adds a nice nutty undertone. It’s definitely a recipe I will come back to, even when it isn’t zucchini season per se.
Lemon Coconut Zucchini Loaf
Super moist zucchini loaf bursting with lemon flavour and a little coconut, this will be one the whole family loves.
Ingredients
- LOAF
- 21/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup coconut sugar
- 2 tsp lemon zest
- 2 eggs, room temperature
- 1 cup coconut oil, room temperature
- 1/4 cup lemon juice
- 1 tsp vanilla
- 11/2 cups zucchini
- 1 cup shredded unsweetened coconut
- LEMON GLAZE
- 11/2 cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 350F. Grease and line two 8 x 4 inch loaf pans with parchment tabs and set aside.
- In a stand mixer, cream coconut oil until smooth, then add in coconut sugar and cream together until well mixed. Add in eggs one at a time, vanilla, and lemon juice and lemon zest and mix until combined.
- In a medium sized bowl mix together flour, salt, baking soda, and baking powder. Slowly mix into the wet batter 1/2 cup at a time. Next mix in shredded coconut and zucchini.
- Pour the batter into prepared loaf pans and bake at 350F for 50-55b min until edges are golden brown and toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for about 10-15 min in the pan. While the loaves are cooling - make the glaze. In a small bowl, combine powdered sugar, lemon juice and lemon zest. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.
Notes
Loaves do well and can be frozen for a month.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 453Total Fat: 12gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 123mgCarbohydrates: 79gFiber: 3gSugar: 35gProtein: 7g
This is a great recipe as it makes two loaves and they freeze well for up to a month, not that you’ll need to freeze one; they are so good they won’t last long.
They are a great healthyish snack and a kid approved lunch box dessert so you can’t go wrong no matter which way you swing it.
If you are looking for other ways to use your zucchini check out these recipes of mine:
Healthy vegan zucchini carrot muffins
Two layered chocolate zucchini cake with chocolate buttercream frosting
Cold zucchini noodle salad with sesame vinaigrette
Zucchini, radish and sweet pea salad
Zucchini wrapped bocconcini skewers
If you like this recipe, or any of my recipes please share with others, you can PIN the recipe, share on Facebook or Instagram and don’t forget to tag me @mysweetmess and hashtag #mysweetmess.
T
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11 Comments
sugarlovespices
It looks so good! The addition of coconut makes total sense and for sure adds an incredible flavor, backed up by the coconut sugar and oil. Awesome!
kmysweetmess
Thank you so much! It has quickly become a favorite here, I only wish I had more garden zucchini.
The Honour System
I’m loving the citrus in here! Perfect combo with the coconut. 🙂 Another great recipe and beutiful photos.
kmysweetmess
Thank you so much Sharon. Th way are definitely a great combo.
Terri Gilson
I never thought of putting these flavours together, but it’s a great idea! I wish I still had some zucchini!
kmysweetmess
They are lovely together Terri, the nuttiness from the coconut pairs nicely with the bright lemon and the zucchini keeps this loaf so moist. It’s a delicious combo!
kmysweetmess
Oh yes, it’s so good with garden zucchini, but will be great out of season as well.
crumbtopbaking
I can’t believe you used all the zucchini! If I remember correctly from IG, it seemed you had a never ending supply! Using the last of it in this loaf was a great idea. Love coconut. I bet the coconut oil and shredded coconut give it a very pronounced flavour!
kmysweetmess
We definitely did have a neverending supply, I want to say we probably got about 35-40 zucchinis this year!!! Lots of sharing. The coconut definitely give it a nice nutty layer.
dishnthekitchen
congrats on using up all of your zucchini!! That is no easy feat. Love this little loaf, you can tell it’s delicious and chalk full of coconut for all of us coconut lovers!
kmysweetmess
Thanks Bernice – it was a challenge, we had such an amazing zucchini supply this year! Hope you love the loaf.