In a large bowl combine oil, yogurt lime juice and sugar. Mix. Add eggs one at a time. Mix and set aside.
In a separate bowl whisk flour, baking soda, baking powder, salt, and lime zest (option). Set aside
Add Dry ingredients to wet ingredients and mix. Do not over mix. Batter should be thick and lumpy.
Add shredded Zucchini, coconut and vanilla. Gently fold to combine.
Divide batter into 2 loaf pans that have been sprayed with cooking spray.
Take ¼ cup per loaf of shredded coconut and sprinkle on top. Add ¼ cup of sugar per loaf and sprinkle on top.
Bake at 350 Degrees for 50-60 minutes or until tooth pick comes out clean. Allow to sit for 5 minutes and turn out of pan. Bread can be stored on the counter for 1-2 days or in the refrigerator for up to a week. Enjoy!