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Lemon Rosemary Zucchini Bread

Lemon Rosemary Zucchini Bread
  • Category

    Snack

  • Cusine

    American

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

Preheat oven to 350F. Prepare two 4x9-inch loaf pans, either coating with butter or spraying with baking spray. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary. Beat the eggs in a mixer until frothy. Beat in the sugar. Beat in the melted butter and olive oil. Stir in the lemon zest and grated zucchini. Add the dry ingredients to the wet, a third at a time, stirring after each incorporation. Divide batter/dough into two loaf pans. Bake in a 350 degrees 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. Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.