Edible coatings have largely been stemmed out as prospective preservation stratagem to extend shelf life of fruits; additionally these may serve to impart certain textural, nutritional and functional attributes. Recent era has witnessed the use of these novel coatings as a tool to fortify various foods. Purposely, the current research was an endeavor to fortify fresh apricots with zinc (40 ppm ZnO) using sodium caseinate based edible coatings to address zinc defi- ciency. Accordingly, the zinc fortified coated apricots were prepared and fed to experimental rabbits for a period of six weeks. The sera and organs (liver, kidney & heart) zinc levels de- picted a significant increase in zinc content of rabbits. From the findings, it was ascertained that 27.33, 22.47 & 16.25% zinc levels in liver, kidney & heart, respectively were enhanced in zinc fed group (G1) as compared to control (G0). Likewise, serum zinc level in G1 was elevated up to 13.70%. Conclusively, it is summarized that edible coating is a promising strategy to for- tify food stuffs with extended shelf life and efficient delivery of zinc fortificant in the living subjects.