adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon Rosemary Zucchini Bread
Lemon Rosemary Zucchini Bread
0 Likes
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Delicious zucchini bread infused with fragrant rosemary and zesty lemon.
Ingredients:
  • 3 cups (390 grams) flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 tablespoons minced fresh rosemary
  • 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)
Instructions:
  • Preheat your oven to 350°F and get two 4x9-inch loaf pans ready by greasing them with butter or using baking spray.
  • Combine dry ingredients in a large bowl: Whisk flour, baking soda, baking powder, salt, and rosemary together until well mixed.
  • In a mixing bowl, vigorously beat together eggs, sugar, butter, and olive oil until creamy. Gently fold in the lemon zest and grated zucchini.
  • Gradually add the dry ingredients to the wet mixture in three parts, stirring well after each addition.
  • Divide the batter into two loaf pans and bake at 350°F for 45-50 minutes. Check for doneness after 40 minutes by gently pressing the loaf's surface. It should bounce back and a bamboo skewer inserted into the center should come out clean.
  • Take out of the oven. Allow to cool briefly before transferring the loaves from the pans to a cooling rack.

Similar Recipes