Saturday, August 13, 2011


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
         2 eggs
         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

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