Coconut Lime Zucchini Bread

I am back with more zucchini bread for you!  The last loaf of honey zucchini bread was such a huge hit, I had to experiment with more zucchini bread (good thing I had 2 zucchini left).  Not to mention the fact that my Hungry Puppies asked me to make more zucchini bread no less than 79 times.  This bread is totally delicious!  It is moist and the lime gives it a fresh taste.  The coconut is a wonderful addition, and the toasted coconut on the top is the perfect topping!

Coconut Lime Zucchini Bread

1 cup white whole wheat flour
1 cup all purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup honey
1/2 cup oil
1/2 cup buttermilk
1 teaspoon vanilla
Juice of 1 lime (about 2 tablespoons)
Zest of 1 lime (about 2 teaspoons)
1 1/2 cups shredded zucchini (about 1 medium zucchini)
1 cup shredded coconut, divided

Preheat the oven to 350F.  Grease a 9x5 inch loaf pan.  Set aside.

In a large bowl combine the whole wheat flour, all purpose flour, sugar, baking powder, baking soda, and salt.  Set aside.  In a medium bowl, whisk together the eggs, honey, oil, buttermilk, vanilla, lime juice, and lime zest.

Pour the egg mixture into the flour mixture and stir until just combined.  Stir in the shredded zucchini and 1/2 cup of the shredded coconut.  Pour the batter into the prepared loaf pan and smooth the top.  Sprinkle the remaining 1/2 cup coconut over the top of the batter.  

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.  Remove bread from the oven and let cool in the pan for about 10 to 15 minutes.  Carefully run a knife around the edges of the pan to loosen the bread, then turn the bread out onto a cooling rack to finish cooling.  Makes 1 loaf.

Enjoy!  -Cardamommy