I saw this recipe on the Simply Recipes internet site. I made a few changes to the recipe. The combination of zucchini, lemon and rosemary was interesting and I thought that it would have a very nice flavour. The rosemary flavour is very subtle. The loaf does have a nice flavour based on multiple sampling and the DH really enjoyed this loaf. I used zucchini and rosemary from the garden and 100 percent whole wheat flour. I didn't add the salt to the recipe. When I grate zucchini I tend to pack it done in the measuring cup and then I let it sit in a bowl for awhile as there will be excess moisture which I like to drain off before adding it to the recipe. Instead of making two loaves you can make muffins instead. The recipe is definitely a keeper.
|Whisking the eggs, sugar, margarine and oil.|
|Zucchini and lemon zest added to the batter.|
|Whisking the zucchini and zest into the batter.|
|Adding the dry ingredients.|
|Whisking everything together.|
|Ready for the oven.|
|Cooling on racks.|
|Ready for sampling.|
3 cups flour
2 tsp baking soda
1/2 tsp baking powder
2 Tbsp minced fresh rosemary
1/2 cup melted unsalted butter or margarine
1/4 cup olive oil
1/2 tsp salt (omit if using salted butter)
1 1/4 cup sugar or 1 cup splenda
2 Tbsp lemon zest
3 cups grated zucchini
1 Preheat oven to 350F. Prepare two 4x9-inch loaf pans, either coating with butter or spraying with baking spray.
2 In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.
3 Beat the eggs in a mixer (or by hand) until frothy. Beat in the sugar. Beat in the melted butter and olive oil. Stir in the lemon zest and grated zucchini.
4 Add the dry ingredients to the wet.
5 Divide batter/dough into two loaf pans. Bake in a 350°F oven for 45 to 50 minutes. Test after 40 minutes.
6 Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.Yield: Makes two loaves. Adapted from Simply Recipes