Key Lime Zucchini Bread
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?
-
Can this be made in a loaf pan, as you would with banana bread? Same cooking temperature and time?
-
I made this in a bundt pan. Should I allow it to cool completely in that?
-
can I make them in mini bundt pans?
-
Can I use vegetable oil instead of canola oil?
Reviews
-
Very good recipe. Moist and delicious, we really liked the glaze.
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!
RECIPE SUBMITTED BY
Genius Kitchen
United States
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