Zucchini Bread with Rosemary

by

Drop

POSTED Mon, 23 March 2020

Serves

10

Total Time

80 MINS

Calories

496

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.

recipe-image

    INGREDIENTS


  • All purpose flour icon
    All purpose flour

    3 cups (about 388.8 g)

  • Baking soda icon
    Baking soda

    1 teaspoon (about 4.65 g)

  • Baking powder icon
    Baking powder

    ½ teaspoon (about 2.5 g)

  • Salt icon
    Salt

    1 teaspoon (about 6 g)

  • Walnuts icon
    Walnuts

    130 g (about 1 ¼ cups)chopped

  • Egg icon
    Egg

    3 (about 150 g)

  • Plain yogurt icon
    Plain yogurt

    ½ cup (about 120 g)

  • Olive oil icon
    Olive oil

    ½ cup (about 109.2 g)

  • Sugar icon
    Sugar

    1 ¾ cups (about 357 g)

  • Fresh rosemary icon
    Fresh rosemary

    3 g (about ⅓)finely chopped

  • Zucchini icon
    Zucchini

    450 g (about 2 ⅓)shredded

  • Lemon icon
    Lemon

    5 g (about ¼)zest of

  • Lemon icon
    Lemon

    20 g (about ⅓)juice of

    METHOD


  • 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

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