Key Lime-Zucchini Bread

Life Member Amy Clarkson refers to her husband as her new-recipe "crash test dummy." When garden zucchini were abundant, Amy modified her zucchini bread recipe by replacing the liquid with lime juice—her husband's favorite. He declared this bread an instant winner.


3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 3/4 cup sugar
1/2 cup canola oil
3 eggs
1/2 cup Key lime juice
2 teaspoons grated Key lime peel
2 teaspoons almond extract
2 cups shredded zucchini (about 8 oz.)
1/2 cup chopped pecans


2 cups powdered sugar

2 1/2 to 4 tablespoons Key lime juice

1 teaspoon grated Key lime peel

1. Heat oven to 350ºF. Coat two (8 1/2 x 4 1/2)-inch loaf pans with cooking spray; line bottoms with parchment paper. Spray paper; dust with flour, tapping out excess. Whisk flour, baking soda, baking powder and salt in medium bowl.

2. Beat sugar and oil in large bowl at medium speed 2 minutes or until blended. Beat in eggs one at a time, beating well after each addition. At low speed, beat in 1/2 cup lime juice, 2 teaspoons lime peel and almond extract. Slowly beat in flour mixture. Stir in zucchini and pecans. Divide batter between pans.

3. Bake 50 to 55 minutes or until wooden skewer inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely on rack.

4. Meanwhile, whisk powdered sugar and 2 1/2 tablespoons lime juice in medium bowl, adding additional lime juice to desired glaze consistency. Stir in 1 teaspoon lime peel. Drizzle over top of breads; let stand until set.

2 (12-slice) loaves

PER SLICE: 225 calories, 7 g total fat (.5 g saturated fat), 3 g protein, 38 g carbohydrate, 25 mg cholesterol, 180 mg sodium, 1 g fiber

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