Key Lime Zucchini Bread

Name: Key Lime Zucchini Bread
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 1 9-inch round bread, 12 serving(s)
Ingredients: nonstick cooking spray, for the pan; 3 cups all-purpose flour; 2 cups granulated sugar; 1 tablespoon pumpkin spice, blend; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/4 teaspoon baking powder; 1 cup canola oil; 2 tablespoons key lime juice; 1 tablespoon vanilla extract; 3 large eggs; 2 cups grated zucchini; 1 1/2 cups confectioners' sugar; 2 teaspoons key lime zest plus 2 tablespoons key lime juice plus 1 key limes, cut into 7 to 8 thin rounds and made into twists

Submitted by Food.com

"Zucchini bread with a citrusy twist."

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photo by Jonathan Melendez

Ready In:: 2hrs 40mins
Ingredients:: 14
Yields:: 1 9-inch round bread
Serves:: 12

ingredients

Bread
nonstick cooking spray, for the pan
3 cups all-purpose flour
2 cups granulated sugar
1 tablespoon pumpkin spice, blend
1 teaspoon baking soda
¹⁄₂ teaspoon kosher salt
¹⁄₄ teaspoon baking powder
1 cup canola oil
2 tablespoons key lime juice
1 tablespoon vanilla extract
3 large eggs
2 cups grated zucchini
Glaze
1 ¹⁄₂ cups confectioners' sugar
2 teaspoons key lime zest plus 2 tablespoons key lime juice plus 1 key limes, cut into 7 to 8 thin rounds and made into twists

directions

For the bread: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-inch round tube pan with nonstick cooking spray; set aside.
Whisk together the flour, granulated sugar, pumpkin spice blend, baking soda, salt and baking powder in a large bowl. Whisk together the oil, lime juice, vanilla and eggs in a medium bowl or large measuring cup. Add the wet ingredients to the flour mixture along with the grated zucchini and mix well.
Spoon the batter into the prepared tube pan and spread in an even layer. Bake until a cake tester or skewer inserted in the center of the bread comes out clean, 1 hour to 1 hour 5 minutes. Transfer the pan to a wire rack to cool completely, then remove from pan to a plate or cake stand.
For the glaze: Whisk together the confectioners' sugar and lime zest and juice in a medium bowl until smooth and pourable. If the icing is too thick, add water a teaspoon at a time until the desired consistency is reached.
Pour the icing over the bread, then top with lime twists.

Questions & Replies

can I make Giant Muffins from this recipe? What adjustment do I make?

eej719
Can this be made in a loaf pan, as you would with banana bread? Same cooking temperature and time?

Mary M.
I made this in a bundt pan. Should I allow it to cool completely in that?

brendalwoods
Can I use vegetable oil instead of canola oil?

Mrs. Fed

Reviews

Very good recipe. Moist and delicious, we really liked the glaze.

brendalwoods

Tweaks

I loved this recipe! I used key limes for the cake and for the garnish as well, and since they weren't big enough to twist as directed, I just thinly sliced them and placed them on top!

Jonathan Melendez

RECIPE SUBMITTED BY

Food.com

United States

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