Zucchini Bread with Rosemary
Serves
10
Total Time
1hrs 20mins
Calories
495
Be the hero who drops off 10 loaves of this zesty zucchini bread around town. With hints of lemon, chopped rosemary, and crushed walnuts, this bread is fragrant, flavorful, and sure to please.
- All purpose flour390 g
- Baking soda1 teaspoon
- Baking powder½ teaspoon
- Salt1 teaspoon
- Walnuts130 gchopped
- Egg3
- Plain yogurt115 g
- Olive oil120 ml
- Sugar355 g
- Fresh rosemary3 gfinely chopped
- Zucchini450 gshredded
- Lemon5 gzest of
- Lemon20 gjuice of
Ingredients
- 1. Pre-heat oven - 175°C
- 2. Grease 2 clean loaf pans
- 3. Add all purpose flour, baking soda, baking powder and salt to a clean large mixing bowl
- 4. Mix in walnuts to the dry ingredients
- 5. Add egg, plain yogurt and olive oil to a clean large mixing bowl
- 6. Whisk together
- 7. Add sugar, fresh rosemary, zucchini, lemon and lemon to the batter
- 8. Mix carefully until combined
- 9. Transfer dry ingredients to batter
- 10. Mix until well combined
- 11. Transfer batter to 2 loaf pans
- 12. Bake until skewer tests clean - 1 hr, 175°C
- 13. Cool - 10 min
- 14. Transfer onto cooling rack
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
