Lemon Rosemary Zucchini Bread

Name: Lemon Rosemary Zucchini Bread
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Global
Ingredients: 390 grams cups flour; 2 teaspoons baking soda; 1 teaspoons baking powder; 2 Tbsps minced fresh rosemary; 2 eggs; 118 milliliters melted unsalted butter; 59 milliliters olive oil; 1 teaspoons salt (omit if using salted butter); 296 milliliters sugar; 1 Tbsp lemon zest; 710 milliliters grated zucchini (from about 1 pound of zucchini)

Lemon Rosemary Zucchini Bread might be just the breakfast you are searching for. This recipe serves 16. Watching your figure? This lacto ovo vegetarian recipe has 242 calories, 4g of protein, and 10g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour. A mixture of olive oil, rosemary, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. If you like this recipe, take a look at these similar recipes: Zucchini, Lemon and Rosemary Beef Skillet, Savory Olive Oil Rosemary Zucchini Bread, and Rosemary & Lemon No-knead Bread.

Instructions

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

Ingredients you will need

Baking Spray

Butter

Equipment you will use

Loaf Pan

Oven

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

Ingredients you will need

Baking Soda

Rosemary

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Lemon Zest

Olive Oil

Zucchini

Butter

Sugar

Egg

Equipment you will use

Blender

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

Divide batter/dough into two loaf pans.

Ingredients you will need

Dough

Equipment you will use

Loaf Pan

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.

Equipment you will use

Oven

Skewers

Remove from the oven.

Equipment you will use

Oven

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

Equipment

Ingredients

Servings:

390grams

cups flour 2teaspoons

baking soda 1teaspoons

baking powder 2Tbsps

minced fresh rosemary 2

eggs 118milliliters

melted unsalted butter 59milliliters

olive oil 1teaspoons

salt (omit if using salted butter)296milliliters

sugar 1Tbsp

lemon zest 710milliliters

grated zucchini (from about 1 pound of zucchini)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Zucchini Bread. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.