This is probably my new favorite summer recipe. Aside from the fact that I love bread in any form, it tastes, to me, like a perfect summer day. It's not too sweet, fresh from the herb, a little tart, moist, and light. After taking my first bite, I realized that my large lemon had enough zest left for another batch. And since we have a large rosemary plant in front of our house, I made two more loaves without thinking twice.
makes two loaves
3 cups flour
2 tsp baking soda
1/2 tsp baking powder
2 Tbsp minced fresh rosemary
1/2 cup melted unsalted butter
1/4 cup olive oil
1/2 tsp salt (omit if using salted butter)
1 1/4 cups sugar
1 Tbsp lemon zest
3 cups grated zucchini (from about 1 pound of zucchini)
Preheat oven to 350F. Prepare two 4x9-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 350F oven for 45 to 50 minutes. Test after 40 minutes. If you gently press down on the surface of the loaf, it should bounce back and a toothpick inserted into the center should come out clean.
Remove from the oven. Let cool for a few minutes and then remove loaves from their pans to cool on a rack.