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Key Lime-Zucchini Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 15 May 2017 00:24:59 -0700
v117.n019.5
* Exported from MasterCook *

                          Bread, Key Lime-Zucchini

Recipe By     :Amy Clarkson
Serving Size  : 24    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Desserts                        Fruit
                 Low Fat                         Nuts
                 Posted                          Side Dish
                 Snacks                          Vegetables

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         BREAD:
   3               cups  all-purpose flour
   1           teaspoon  baking soda
   1           teaspoon  baking powder
   1           teaspoon  salt
   1 3/4           cups  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
                         GLAZE:
   2               cups  powdered sugar
   2 1/2    tablespoons  Key lime juice -- to 4T
   1           teaspoon  grated Key lime peel

When garden zucchini were abundant, Amy modified her zucchini bread 
recipe by replacing the liquid with lime juice.

Makes: 2 loaves
Servings: 24 slices total

Heat oven to 350F. Coat two (8 1/2 x 4 1/2") 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.

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.

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.

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.

PER SLICE:
calories 225, total fat  7 g, saturated fat .5 g, protein 3 g, carb 
38 g, sodium 180 mg , fiber 1 g

Source:
   "scout.com"
S(Internet address):
   "http://www.scout.com/home/cooking/story/1388549-key-lime-zucchini-bread";
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 222 Calories; 7g Fat (28.0% 
calories from fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 
27mg Cholesterol; 171mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : 2016 - 0705