Savory Zucchini Bread
Servings Prep Time
2loaves 15minutes
Cook Time
50 minutes
Servings Prep Time
2loaves 15minutes
Cook Time
50 minutes
  • 3cups flour
  • 2tsps baking soda
  • 1/2 tsp baking powder
  • 2Tbsps fresh rosemaryfinely minced
  • 2 eggs
  • 1/2cup unsalted buttermelted
  • 1/4cup olive oil
  • 1/2tsp salt(leave this out if you are using salted butter)
  • 1 1/4cup sugar
  • 1Tbsp lemon zest
  • 3cups zucchiniroughly grated in food processor
  • juice of half a lemonoptional (see notes above)
  1. Preheat oven to 350 degrees. Spray two 4 X 9 loaf pans.
  2. Whisk the dry ingredients and the rosemary together in a bowl.
  3. 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.
  4. Stir in the dry ingredients a cup or so at a time. Don’t over mix – just stir until it is all evenly mixed.
  5. 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.
  6. Let loaves cool 10-15 minutes, then loosed the edges with a knife and turn out onto a rack to finish cooling.