We receive several, sometimes many zucchini every week during the summer, and this is one of the more delicious uses. My little ones love this -- I call it Lime Bread to disguise the main ingredient. You can make a glaze from lime juice and confectioners' sugar, but the bread is so moist it doesn't need it.
Provided by fluffernutter
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Beat the oil and sugar until creamy. Add eggs and vanilla and beat vigorously. Stir in zucchini and lime.
- Combine flour, baking soda, baking powder, cinnamon, cloves and salt in a bowl and mix well. Add to zucchini mixture and mix well.
- Spoon the batter into a well-greased 9x5-inch loaf pan or three greased mini loaf pans. Bake at 350 degrees for 40 minutes (small loaves) to 1 hour 15 minutes (large loaves). Cool in pan 20 minutes, then remove and cool completely.
- Note: For a glaze, whisk the juice and a little zest of a lime with 1 cup confectioners' sugar. Poke holes in hot loaf and pour the glaze over it. Let cool 30 minutes before removing from pan.
- Loaves, glazed or not, freeze well.
Nutrition Facts : Calories 3833.4, Fat 182.1, SaturatedFat 26.5, Cholesterol 634.5, Sodium 3091.6, Carbohydrate 512.3, Fiber 13, Sugar 309.3, Protein 49.6
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