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–+ servings
Sliced loaf of savory zucchini loaf with a pat of butter.
Print Recipe
5 from 1 vote

Savory Zucchini Bread II

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Snack
Cuisine: American
Servings: 16 slices
Calories: 239kcal
Author: Carolyn Hetke

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

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 8 slices per loaf.  
Per slice:

Nutrition

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