Key Lime Zucchini Bread

Zucchini bread with a citrusy twist.

• Ready In: 2 hrs 40 mins
• Serves: 12
• Yields: 1 9-inch round bread

Ingredients

• Bread

•  nonstick cooking spray, for the pan
• 3  cups all-purpose flour
• 2  cups granulated sugar
• 1  tablespoon  pumpkin spice, blend
• 1  teaspoon baking soda
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon baking powder
• 1  cup canola oil
• 2  tablespoons key lime juice
• 1  tablespoon vanilla extract
• 3  large eggs
• 2  cups  grated zucchini

• Glaze

• 1 1⁄2 cups confectioners' sugar
• 2  teaspoons  key lime zest plus 2 tablespoons key lime juice plus 1 key limes, cut into 7 to 8 thin rounds and made into twists

Directions

1. For the bread: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-inch round tube pan with nonstick cooking spray; set aside.
2. Whisk together the flour, granulated sugar, pumpkin spice blend, baking soda, salt and baking powder in a large bowl. Whisk together the oil, lime juice, vanilla and eggs in a medium bowl or large measuring cup. Add the wet ingredients to the flour mixture along with the grated zucchini and mix well.
3. Spoon the batter into the prepared tube pan and spread in an even layer. Bake until a cake tester or skewer inserted in the center of the bread comes out clean, 1 hour to 1 hour 5 minutes. Transfer the pan to a wire rack to cool completely, then remove from pan to a plate or cake stand.
4. For the glaze: Whisk together the confectioners' sugar and lime zest and juice in a medium bowl until smooth and pourable. If the icing is too thick, add water a teaspoon at a time until the desired consistency is reached.
5. Pour the icing over the bread, then top with lime twists.