Savory Zucchini Bread II
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Snack
Cuisine: American
Servings: 16 slices
Calories: 239kcal
- 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
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.
Nutrition assumes 8 slices per loaf.
Per slice:
Calories: 239kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 234mg | Potassium: 98mg | Fiber: 1g | Sugar: 16g | Vitamin A: 261IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg