This is the first time in a long time since Big John has not put in a garden. Life on the farm has been busy and the weather has not been cooperative. When we are at the Farmer’s Market on Saturdays it is beautiful, but on Sunday when Big John wants to plant, it has been pouring rain. The absence of a garden has not stopped me from purchasing copious amounts of fresh zucchini from the Farmer’s Market.
My family loves Ratatouille on the grill, zucchini parmesan and zucchini bread. I have made this zucchini bread on numerous occasions, and we find it to be moist and delicious. The lemon gives the bread a certain summertime sweetness. The rosemary gives it a savory twist. I am sure it will become your favorite recipe as it did mine.
- 3 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 Tbsp minced fresh rosemary
- 2 eggs
- 1/2 cup melted unsalted butter
- 1/4 cup olive oil
- 1/2 teaspoons salt
- 1 1/4 cup sugar
- 1 Tbsp lemon zest
- 3 cups grated zucchini (from about 1 pound of zucchini)
- Preheat oven to 350F. Prepare two 4×9-inch loaf pans, either coating with butter or spraying with baking spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.
- 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.
- Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.
- Divide batter/dough into two loaf pans. Bake in a 350°F oven for 50 minutes. Test after 45 minutes. If you gently press down on the surface of the loaf, it should bounce back, and a bamboo skewer inserted into the center should come out clean.
- Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.