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With summer a seemingly endless bounty of zucchini trails along the warm weather days and midsummer firefly-filled nights. While we all have our go-to ways to use up our surplus of this squash, the same-old-same-old can become a little lackluster. Here, this recipe for Lemon Coconut Zucchini Bread perks up this classic zucchini recipe with some bright tropical additions.
Everyone has their go-to way to make zucchini bread, and this one might revive those tried and true classics. With simple hand-mixed preparation, this version doesn’t take more time than your standby recipe.
After the dry and wet ingredients are mixed in separate bowls, the dry is gradually added alongside Greek yogurt. For this recipe, lemon is used to give the bread a bright flavor, but lime would also be a great variation.
Zucchini and shredded coconut are folded into the batter. Adding the coconut and zucchini at the end ensures that the batter is completely smooth; incorporating these two ingredients too early will result in a batter with lumps of unincorporated flour. While the loaf cake bakes, prepare the glaze. A simple glaze is mixed together and then poured on the slightly warm loaf cake.
A garnishing of toasted coconut, and it’s ready to eat!
This cake tastes like a summery treat. The zucchini is neutral, allowing the floral fruity flavors of the lemon and coconut to shine through.
The glaze on top adds that perfect extra note of sweetness and seals in the moisture, keeping it fresh for several days.
Lemon Coconut Zucchini Bread
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
To make the Loaf Cake:
- Preheat oven 350°F and spray a 9x5 loaf pan with baking spray, set aside.
- In a large bowl, whisk flour, baking powder, and salt, set aside.
- In another bowl, whisk oil, sugar, eggs, lemon juice, lemon zest, and vanilla extract. Add the dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with the dry ingredients. Fold in zucchini and coconut.
- Pour the batter in the prepared pan, tapping the pan against the counter to remove any air bubbles. Bake for 50 to 55 minutes or until a toothpick inserted comes out clean with a few moist, not wet, crumbs. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
To make the Glaze:
- While the cake is cooling, make the glaze. In a bowl, whisk powdered sugar, lemon juice, and milk. Pour the glaze on the still warm cake. Top with the toasted coconut, serve, and enjoy!
Recipe adapted from That Which Nourishes.
