Lemon Rosemary Zucchini Bread
Ingredients
- 390 g) flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons fresh rosemary
- 2 large eggs
- 1/2 cup unsalted butter
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1 1/4 cups sugar
- 1 tablespoon lemon zest
- 3 cups grated zucchini
Shop ingredients
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Instructions
- 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 (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.
- 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°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.,Did you love this recipe? Let us know with a rating and review!
Source
Original recipe: View Original
