Lemon Rosemary Zucchini Bread
By August 10, 2020
You turn your back on the garden for a day and then find a 5-pound zucchini the size of a baseball bat! I decided to make some zucchini bread, but I wanted something a bit different. I found this Lemon Rosemary Zucchini Bread. It has great flavor. I love to put it in the toaster.
- Prep: 15 mins
- Cook: 45 mins
- Yields: Makes 2 loaves
Directions
1Preheat oven to 350° F. Prepare two 4 x 9-inch loaf pans, either coating with butter or spraying with baking spray.
2In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.
3Beat 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.
4Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.
5Divide batter/dough into two loaf pans. Sprinkle with Turbinado sugar, if using. Bake 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.
6Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.
Recipe adapted from Simply Recipes.
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