Savory Zucchini Bread
(leave this out if you are using salted butter)
roughly grated in food processor
juice of half a lemon
optional (see notes above)
Preheat oven to 350 degrees. Spray two 4 X 9 loaf pans.
Whisk the dry ingredients and the rosemary together in a bowl.
In a large bowl beat the eggs till they are frothy, then beat in the sugar. Beat in the butter and oil, lemon zest, juice and zucchini.
Stir in the dry ingredients a cup or so at a time. Don’t over mix – just stir until it is all evenly mixed.
Pour half the batter into each loaf pan and bake. Test with a tooth pick after 45 minutes since ovens can vary but I found I needed 50-55 minutes in my oven.
Let loaves cool 10-15 minutes, then loosed the edges with a knife and turn out onto a rack to finish cooling.