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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A tropical spin on zucchini bread which plays up the light greenish flavors it has. Ingredients:
1/4-1/2 cup slivered almonds or 1/4-1/2 cup pistachios |
2 limes, zest of |
1/4 teaspoon cardamom |
1/4 cup sweetened flaked coconut |
1/4 teaspoon ginger (fresh or powdered) |
1/4 teaspoon mace or 1/4 teaspoon nutmeg |
4 cups coarsely shredded zucchini |
3 cups flour |
2 cups sugar |
1 1/4 cups oil |
4 eggs |
1/4 teaspoon lemon extract |
1 lime, juice of |
1/2 teaspoon salt |
1 1/2 teaspoons baking soda |
1/2 teaspoon baking powder |
Directions:
1. Preheat oven to 325. Spray or grease 2 loaf pans very well.
2. Place nuts, lime zest, cardamom, coconut, ginger and mace in food processor. Pulse until mixture resembles very coarse meal. Set aside.
3. Place remaining ingredients in large mixing bowl/stand mixer in order listed. Add nut/lime/coconut mixture.
4. Beat on low 1 minute.
5. Beat on medium 1 minute.
6. Pour into 2 loaf pans and bake at 325 for 1 hour; check for doneness. Generally done by 1 hour 15 minutes, depending on oven.
7. Remove and let cool in pans 5 minutes; then turn out onto cooling rack.
8. Mix a glaze: juice of 1 lime with enough confectioner's sugar to make it drizzly. Drizzle over cooled loaves.
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