Name: Lemon Rosemary Zucchini Bread
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 3 cups (390 grams) flour -; 2 teaspoons baking soda -; 1/2 teaspoon baking powder -; 2 tablespoons minced fresh rosemary -; 2 eggs -; 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) -

Ingredients for - Lemon Rosemary Zucchini Bread

1. 3 cups (390 grams) flour

2. 2 teaspoons baking soda

3. 1/2 teaspoon baking powder

4. 2 tablespoons minced fresh rosemary

5. 2 eggs

6. 1/2 cup melted unsalted butter

7. 1/4 cup olive oil

8. 1/2 teaspoon salt (omit if using salted butter)

9. 1 1/4 cup sugar

10. 1 tablespoon lemon zest

11. 3 cups grated zucchini (from about 1 pound of zucchini)

How to cook deliciously - Lemon Rosemary Zucchini Bread

1 . Stage

Preheat the oven to 350°F: Prepare two 4x9-inch loaf pans , either coating with butter or spraying with baking spray.

2 . Stage

Whisk the dry ingredients together: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.

3 . Stage

Beat in the eggs, sugar, butter, and olive oil, then stir in zest and zucchini: 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 . Stage

Combine the wet and dry ingredients: Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.

5 . Stage

Pour the batter into loaf pans and bake: 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.

6 . Stage

Cool: Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.