Sweet Treats

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 with lemon glaze | healthyish zucchini loaf | lemon loaf |

Lemon Coconut Zucchini Loaf

Yield: 2 loaves
Prep Time: 15 minutes
Cook Time: 50 minutes
Additional Time: 15 minutes
Total Time: 1 hour 20 minutes

Super moist zucchini loaf bursting with lemon flavour and a little coconut, this will be one the whole family loves.


  • 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
  • 11/2 cups powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest


  1. Preheat oven to 350F. Grease and line two 8 x 4 inch loaf pans with parchment tabs and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


Loaves do well and can be frozen for a month.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount 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.

Lemon coconut zucchini loaf | healthyish | snack loaf | zucchini loaf | lemon loaf | kid approved | school lunchbox snacks

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.



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