Zucchini Bread, Two Ways

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. 

zucchini breadI 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.

lemon rosemary zucchini breadI 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.
aIMG_3811I 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.
aIMG_3492Either way, delicious – plus I have a few loaves in the freezer for the colder months! 
aIMG_3551I would highly recommend trying the rosemary lemon zucchini bread. I had high hopes for it – and it turned out even better than I expected.
 
Zucchini Bread, Two Ways

Zucchini Bread, Two Ways

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!

Ingredients

  • 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)

Instructions

  1. Preheat the oven to 350°F. Butter two bread pans.
  2. Cream the eggs, butter and oil. Stir in the sugars until fluffy.
  3. Add in the flour, baking soda, baking powder, and salt. Stir until well mixed.
  4. Mix in the rosemary, lemon zest and zucchini.
  5. 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)

Tips/Options

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.

http://www.theeverythingkitchen.com/zucchini-bread-two-ways/
 

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