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Lemon Rosemary Zucchini Bread

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Lemon Rosemary Zucchini Bread

Ingredients

  • 3 cups (390 grams) 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 (omit if using salted butter)
  • 1 1/4 cup sugar
  • 1 tbsp lemon zest
  • 3 cups grated zucchini (from about 1 pound of zucchini)
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