Lemon Rosemary Zucchini Bread

Lemon Rosemary Zucchini Bread

Lemon Rosemary Zucchini Bread

Who doesn’t love zucchini bread? The problem is that I didn’t want to use the same old recipe. I had some lemon in the refrigerator and also thought it would be great if I could use some herbs from my garden. Any time I can use vegetables and/or herbs that we’ve grown ourselves, I’m a happy woman! So I googled, and this is what I found.

Ingredients:

• 3 cups flour
• 2 tsp baking soda
• 1/2 tsp baking powder
• 2 tbsp minced fresh rosemary
• 2 eggs
• 1/2 cup melted unsalted butter
• 1/4 cup olive oil
• 1/2 tsp salt (omit if using salted butter)
• 1 1/4 cup sugar
• 1 tbsp lemon zest
• 3 cups grated zucchini

Directions:

1. Preheat oven to 350 degrees. Prepare two 4×9” loaf pans, either coating with butter or spray with baking spray.
2. In a large bowl, whisk (I sifted) 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 degree 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.

So yummy!  This recipe came from www.simplyrecipes.com.

www.melanieyoung.net