Zucchini Bread with Rosemary

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recipe by Drop https://getdrop.com/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
  • Calories icon
based on 5 ratings

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 updated Oct 8, 2019


  • All purpose flour icon
    All purpose flour
    3 cups (389g)
  • Baking soda icon
    Baking soda
    1 tsp (5g)
  • Baking powder icon
    Baking powder
    about ½ teaspoon (2g)
  • Salt icon
    1 tsp (6g)
  • Walnuts icon
    130g (about 1⅛ cups)
  • Egg icon
    3 (150g)
  • Plain yogurt icon
    Plain yogurt
    about ½ cup (120g)
  • Olive oil icon
    Olive oil
    ½ cup (120ml)
  • Sugar icon
    1.75 cups (357g)
  • Fresh rosemary icon
    Fresh rosemary
    2½ tsp
  • Zucchini icon
    450g (about 2¼)
  • Lemon icon
    1¼ tsp
  • Lemon icon
    20g (about ¼)


  • kCook icon Spatula
  • kCook icon Whisk
  • kCook icon Cooling rack
  • kCook icon Large mixing bowl
  • kCook icon Large mixing bowl
  • kCook icon Loaf pan - 8 x 4 x 2.5"

Step preview

  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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