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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

LEMON ROSEMARY ZUCCHINI BREAD Recipe

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This recipe for LEMON ROSEMARY ZUCCHINI BREAD is from OUR ROLLINS FAMILY HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. flour
2 tsp. baking soda
1/2 tsp. baking powder
2 Tbs minced fresh rosemary
2 eggs
1/2 c. melted unsalted butter
1/4 c. olive oil
1/2 tsp. salt
1 1/4 c. sugar
1 Tbs lemon zest
3 c. grated zucchini (about 1 pound )
Directions:
Directions:
Preheat oven to 350 degrees. Prepare (2 ) 4x9 inch loaf pans. Coat with baking spray or butter. In large bowl, wish together flour, baking soda, baking powder, salt, and rosemary. Beat eggs with mixer until frothy in large separate bowl. Beat in the sugar, add melted butter and olive oil. Stir in lemon zest and grated zucchini. Add dry ingredients to the wet, stirring after each incorporation. Divide dough into the two loaves. Bake 350 degrees for 45-50 minutes. Test @ 40 minutes by gently pressing down on the surface of the loaf, it should bounce back when done. Remove from oven. Let cool a few minutes, then remove from pans, placing on cooling rack.
Note:
I used (1) 9x3 inch loaf, just baked it longer.
Preparation Time:
Preparation Time:
50-60 minutes
Personal Notes:
Personal Notes:
A different flavored bread.........can add nuts if you wish. You can also put a glaze of powdered sugar, milk, butter and lemon juice. Make about 1/2 c.consistency should be thick like syrup. Apply glaze when bread/s are out of pan, while still warm..

 

 

 

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