Lovely, moist zucchini bread with fresh rosemary and lemon zest.
I’m on a mission this summer.
What was I thinking?!
Elise Bauer
One zucchini plant alone could feed a family of four.
Every time I stop by my parents' house my mother glares at me accusingly.
Actually, she’s not the glaring throw in.
Come up with recipes that we all like and that use alotof summer squash.
For this I have been experimenting with zucchini bread for the last two weeks.
I tried all sorts of combinations, experiments with cheddar, with Parm, jalapenos, etc.
More than good enough.
My conclusion is that zucchini bread works well with sugar.
Here we use 1 1/4 cups for 3 cups of zucchini and 3 cups of flour.
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.
Remove from the oven.
Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.
