'Tis the season for all things zucchini, like this delicious Savory Zucchini Bread! Look no further if you are wondering what to do with all that zucchini!
What Makes This Recipe Special?
- The lemon-rosemary combination makes it a bit different than many other quick breads.
- It is quick to make, stores well, freezes well and tastes delicious! This recipe makes 2 good-sized loaves, so even better - 2 for the work of 1!
How To Make It
- Chop the zucchini in the food processor, but don't chop it too finely, or it will be too watery. It should be the size of something shredded on the large holes of a box grinder.
- Let the zucchini drain in a colander while you measure out the other ingredients. Then, squeeze it with your bare hands to get some of the zucchini water out. Don't skip this step, or you will have too much liquid in your batter.
- Then, you will mix the dry ingredients, then the wet ingredients and then combine them.
- Divide your batter into 2 loaf pans and bake.
This bread is wonderfully moist and filling. I love it for breakfast or a snack.
Related Recipes
Savory Zucchini Bread
You will welcome all that fall zucchini once you tasted this delicious quickbread.
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookServings: 2 loaves
Ingredients
- 3 cups flour
- 2 tsps baking soda
- ½ teaspoon baking powder
- 2 Tbsps fresh rosemary finely minced
- 2 eggs
- ½ cup unsalted butter melted
- ¼ cup olive oil
- ½ teaspoon salt (leave this out if you are using salted butter)
- 1 ¼ cup sugar
- 1 tablespoon lemon zest
- 3 cups zucchini roughly grated in food processor
- juice of half a lemon optional (see notes above)
Instructions
- 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.
Notes
Nutrition assumes a 1" slice.
Nutrition
Calories: 212kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 208mg | Potassium: 87mg | Fiber: 1g | Sugar: 14g | Vitamin A: 232IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg
Tried this recipe?Mention @thewineloverski or tag #thewineloverski!
Leave a Reply