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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Feb 9, 2014

Lime Zucchini Bread

Hubby loves lime (and so do I).  I know that zucchini is WAY out of season right now and why would I make it now instead of peak zucchini time?  Why not?

3 cups flour
1 tsp baking soda
1 tsp salt
1 2/4 cup sugar
1/2 cup vegetable oil
3 large eggs
zest from 1 lime
1/2 cup fresh lime juice
2 tsp vanilla extract
2 cups shredded zucchini
1/2 cup finely chopped walnuts

2 cups powdered sugar
zest of 1 lime
3 tbl lime juice

Heat oven to 350 degrees.  Coat two 9 inch bread pans with bakers cooking spray OR coat with oil and flour.  Set aside.

Grate zucchini, put into a tea towel and squeeze.  Set into a colander and set aside.

Combine flour, baking soda, baking powder and salt - set aside.

Beat tougher sugar and oil in a large bowl for 2 minutes.

Add eggs, one at a time, beating well after each addition.  Add zest, lime juice and vanilla - mix well.  Slowly beat in flour mixture.  Fold in zucchini an pecans.  Divide between prepared pans.

Bake 45 to 55 minutes until wooden skewer inserted in center comes out clean.  Cool on wire racks for 15 minutes, remove from pan and cool completely.

Once cooled, if you only need one initially, wrap one tightly and freeze, mix half of the glaze only.  If you need both, mix complete glass recipe, divide between loaves.

Let glaze set, slice and enjoy.

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