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Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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.

Ingredients Nutrition

Directions

  1. Beat the oil and sugar until creamy. Add eggs and vanilla and beat vigorously. Stir in zucchini and lime.
  2. Combine flour, baking soda, baking powder, cinnamon, cloves and salt in a bowl and mix well. Add to zucchini mixture and mix well.
  3. 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.
  4. 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.
  5. Loaves, glazed or not, freeze well.
Most Helpful

2 5

Something about this didn't work properly. It was in the oven baking for about 2 hours and it *still* didn't cook through. The oven's fine... it's not the oven. Maybe this needs more flour or something.

4 5

Really good zucchini bread; nice and moist and different flavors. I love the addition of the lime glaze - it gives it a special something! It's definitely kid and freezer friendly - yum!