Lemon Rosemary Zucchini Bread

Ingredients

• 3 cups (390g) flour

• 2 teaspoons baking soda

• 1/2 teaspoon baking powder

• 2 tablespoons minced fresh rosemary

• 2 large eggs

• 1/2 cup melted unsalted butter

• 1/4 cup olive oil

• 1/2 teaspoon salt (omit if using salted butter)

• 1 1/4 cups sugar

• 1 tablespoon lemon zest

• 3 cups grated zucchini (from about 1 pound of zucchini)

Instructions

Preheat the oven to 350°F: Prepare two 4x9-inch loaf pans, either coating with butter or spraying with baking spray.

Whisk the dry ingredients together: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.

Beat in the eggs, sugar, butter, and olive oil, then stir in zest and zucchini:

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.

Combine the wet and dry ingredients: Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.

Pour the batter into loaf pans and bake: Divide batter/dough into two loaf pans. Bake in a 350°F 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 bamboo skewer inserted into the center should come out clean.

Cool:Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.