Name: Lemon Rosemary Zucchini Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 loaves
Cuisine: American
Ingredients: 3 cups (390 grams) flour; 2 teaspoons baking soda; 1/2 teaspoon baking powder; 2 tablespoons minced fresh rosemary; 2 eggs; 1/2 cup melted unsalted butter; 1/4 cup olive oil; 1/2 teaspoon salt (omit if using salted butter); 1 1/4 cup sugar; 1 tablespoon lemon zest; 3 cups grated zucchini (from about 1 pound of zucchini)

Lemon Rosemary Zucchini Bread

Lovely, moist zucchini bread with fresh rosemary and lemon zest.

1 hr total 15 min prep 45 min cook 2 loaves 3925 cal

Instructions

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1 Prepare two 4x9-inch loaf pans, either coating with butter or spraying with baking spray.
2 In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.
3 Beat the eggs in a mixer (or by hand) until frothy. Beat in the sugar. Beat in the melted butter and olive oil. Stir in the lemon zest and grated zucchini.
4 Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.
5 Divide batter/dough into two loaf pans. Bake in a 350°F oven for 45 to 50 minutes. Test after 40 minutes. If you gently press down on the surface of the loaf, it should bounce back, and a bamboo skewer inserted into the center should come out clean.
6 Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack. Did you love this recipe? Let us know with a rating and review!