Zucchini Lime Bread

I have a bowl of limes and decided to alter a recipe to make Zucchini Lime Bread:

The zucchinis at our local farm stand, right up the street, are so good.  This recipe is very simple and tasty.  I do not add the optional glaze (because I don't need the additional sugar) but the glaze really adds more lime flavor!

This recipe makes 2 loaves and the bread freezes well!

Zucchini Lime Bread:

• 1 c vegetable oil
• 1 c sour cream
• 2 T lime juice
• 2 t lime zest
• 3 large eggs 
• 2 c granulated sugar
• 3 c all-purpose flour
• 1 t baking soda
• ¼ t baking powder
• 1 t salt
• 1 t vanilla extract
• 2 c zucchini grated

For the Lime Glaze - optional:

• 2 c powdered sugar
• 4 T lime juice
• zest of one lime

Directions:

Preheat oven to 350° and coat two bread pans with baking spray.

In a large bowl, cream together oil, sour cream, lime juice, vanilla extract, and sugar. Once combined, add in eggs, one at a time, beating well after each addition.

In another bowl, sift together flour, baking powder, baking soda, salt. Add the lime zest, and combine.

Combine the wet and dry ingredients and stir until just incorporated.  Fold in the grated zucchini.

Divide batter evenly between the two loaf pans.  Bake for 55-60 minutes at 350°, or until a toothpick inserted in the center comes out clean.

Cool in pan for 10-20 minutes before removing and placing on a cooling rack.

OPTIONAL:

For the Lime Glaze:

Whisk lime juice and powdered sugar together until well combined. Mix in lime zest.   Once bread is almost completely cool, pour glaze over top, allowing it to drip down on all sides.

Pretty little flakes of grated green zucchini!!

Find this MacKenzie-Childs Courtly Check Cutting Board  HERE