Zucchini and Coconut Bread with Coconut Rum Lime glaze

INGREDIENTS:

1/4 cup butter
1 cup sugar (you might want to increase the amount, if you like yours more sweet)
2 eggs
1 1/2 cups zucchini, grated (about 2 zucchinis)
1/3 cup plain yogurt
1 tsp rum or rum extract (I used Malibu)
1 tsp vanilla extract
2/3 cup flaked sweetened coconut
3/4 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour


DIRECTIONS:

Preheat oven to 350 F. Grease a loaf pan.

Cream butter and sugar then beat in eggs, one at a time. Add zucchini, yogurt, vanilla and the rum. Beat until well blended. Stir in coconut and all dry ingredients until just blended. Don’t over stir. Spoon batter into loaf pan.

Bake for about an hour, or until toothpick comes out clean from the middle of the bread. Cool in the pan for 10 minutes or so, then transfer to serving plate.


INGREDIENTS FOR GLAZE:

3 cups icing sugar
1 tsp vanilla extract
1 tsp rum or rum extract (again used Malibu)
3 Tbsp fresh squeezed lime juice
enough coconut milk to get glaze to the right consistency (you can use regular milk)
toasted coconut for garnish
lime zest for garnish


DIRECTIONS FOR GLAZE:

Mix all ingredients except coconut milk in a medium bowl. Add coconut milk until it becomes a thick but smooth glaze.

Drizzle glaze over bread. Top with toasted coconut and lime zest.