Lemon Rosemary Zucchini Bread

Ingredients

• 3 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 2 Tbsp minced fresh rosemary
• 2 eggs
• 1/2 cup melted unsalted butter
• 1/4 cup olive oil
• 1/2 teaspoons salt
• 1 1/4 cup sugar
• 1 Tbsp lemon zest
• 3 cups grated zucchini

Directions

1. Set the oven to 350F. Grease 2 4x9-inch loaf pans with butter, or give them an even coat of baking spray.
2. In a large bowl, whisk the flour with the baking soda, baking powder, salt, and rosemary until everything is evenly combined.
3. Using a mixer, or a good old-fashioned bowl and whisk, beat the eggs until they look foamy. Add the sugar and beat it in, then mix in the melted butter followed by the olive oil. Stir through the lemon zest, and then the grated zucchini.
4. Add the flour mixture to the zucchini mixture in thirds, stirring after each addition so the batter comes together evenly.
5. Split the batter between the 2 loaf pans. Bake at 350 degrees F for 45 to 50 minutes, checking after 40 minutes. The top should spring back when you press it gently, and a bamboo skewer pushed into the middle should come out clean.
6. Take the pans out of the oven. Let the loaves rest for a few minutes, then turn them out onto a rack to finish cooling.