Ingredients for Zucchini Lime Bread
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- Zest of 2 limes, 6 tablespoons lime juice
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup confectioners' sugar
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How to Make Zucchini Lime Bread
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or three mini loaf pans.
- In a large bowl, cream together 1 cup vegetable oil and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 3 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, grate 2 cups zucchini and zest 2 limes. Add the grated zucchini, lime zest, and ¼ cup lime juice to the wet ingredients and mix well.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared loaf pan(s).
- Bake for 40-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
- (Optional) While the bread is still warm, poke holes in the top and drizzle with a glaze made from 2 tablespoons lime juice and 1 cup confectioners' sugar.
- Once completely cool, store leftovers in an airtight container or freeze for later enjoyment.
Nutrition Information (Approximate per serving)
Sodium
128 g
Sugar
1237g
Fat
132g
Carbs
170g
