When I was in Michigan, I helped my mom out with her glut of zucchini by hauling a bunch back to SC. I proceeded to make massive amounts of zucchini bread, including a lemon-rosemary loaf! Each recipe makes two loaves, so every batch made one for eating and one for giving away/freezing.
I started to play around with the recipes, first making a more traditional zucchini bread (with cinnamon and nutmeg) and then a version with rosemary and lemon.
I was a little skeptical with the recipe – only a tablespoon of rosemary and a tablespoon of lemon zest to flavor two loaves of zucchini bread? but it was the perfect amount.
I also used varying amounts of whole wheat flour. The more traditional zucchini bread benefits from the nuttier flavor of whole wheat flour – in fact, a small handful of walnuts is a perfect add-in to this recipe.
Either way, delicious – plus I have a few loaves in the freezer for the colder months!
I would highly recommend trying the rosemary lemon zucchini bread. I had high hopes for it – and it turned out even better than I expected.
Lemon-Rosemary Zucchini Bread is an amazing twist on an old favorite. A couple quick substitutions take this recipe from traditional to new and exciting!
- 2 eggs
- 1/2 cup butter (1 stick)
- 1/4 cup extra virgin olive oil
- 3/4 cup sugar
- 1/2 cup brown sugar
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tbs fresh rosemary, chopped
- 1 tbs fresh lemon zest
- 3 cups grated zucchini (about 1 pound, or 1 medium zucchini)
- Preheat the oven to 350°F. Butter two bread pans.
- Cream the eggs, butter and oil. Stir in the sugars until fluffy.
- Add in the flour, baking soda, baking powder, and salt. Stir until well mixed.
- Mix in the rosemary, lemon zest and zucchini.
- Split batter evenly between two bread pans. Bake for 45-50 minutes, until a toothpick inserted into the middle of a loaf comes out clean.
Traditional Zucchini Bread
Omit the rosemary and lemon zest, instead add 1 tsp of ground nutmeg and 2 tsp of ground cinnamon. Add in 3/4 c. chopped walnuts (optional)
I subbed in apple sauce for the butter for an overall healthier version of the zucchini bread. Another healthier option is to sub in 1 cup of whole wheat flour for 1 cup of all-purpose flour.
Freezer instructions: let the zucchini bread cool completely. Place in a gallon freezer bag and freeze zucchini bread for up to 3 months.
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