Dessert Recipes
Key Lime Zucchini Bread
Description
Zucchini bread with a citrusy twist.
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.
