Coconut Lime Zucchini Bread

Courgette cake somehow doesn’t sound as delicious so we will stick with the above title.


The concept of courgette/zucchini cake is very similar to carrot cake. It is an oil cake but slightly denser (hence its being called a bread and not cake). The courgettes add to the moistness of the bread.


Many enjoy zucchini bread with butter or jam or simply as is. I personally enjoy mine with unsweetened peanut butter—it’s a complete balanced meal: veg, protein and carbs.


The original recipe is from here. The coconut and lime give the zucchini bread more depth of flavour. The coconut adds texture and the taste is subtle. But that is probably because I did not have coconut extract. Making coconut extract is as simple as soaking shredded coconut in vodka for a month (I need to make some soon). The lime adds a zing that hits your tongue as the last note.


Note for my Kenyan peeps:
For that family gathering when you or one of the cousins is made to kuna nazi (grate coconut) and strain to get the coconut milk, do not discard the dried coconut (chicha). Store it in the freezer and save it for baking.



Coconut Zucchini Bread


  • 3/4 cup sugar
  • 1/3 cup vegetable oil
  • 2 teaspoon coconut extract (I used vanilla)
  • 1/4 cup fresh lime juice (or lemon juice)
  • 1 teaspoon lime zest (or lemon rind)
  • 2 large eggs
  • 1 cup grated zucchini/courgette
  • 1 cup shredded coconut
  • 1 1/2 cups all purpose flour
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt


Grease a loaf tin and dust with flour.

Preheat oven to 170°C or 350°F.

In a large bowl using an electric mixer, whisk 3/4 cup sugar, 1/3 cup oil, 2 teaspoons coconut extract, 1 teaspoon lemon zest and 1/4 cup fresh lime juice.

Beat in the 2 eggs.

Fold in 1 cup grated courgette/zucchini and 1 cup desiccated  coconut.

Add into the bowl, 1 1/2 cups all purpose flour, 1 teaspoon bicarbonate of soda, 1/4 teaspoon baking powder and 1/2 teaspoon salt. Mix well until just combined.

Pour batter into the prepared loaf pan and bake for 30-40 minutes.  Half way through the baking time, rotate the pan front to back.

It is ready when a knife inserted into the center comes out clean and it’s golden brown.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s