Lemon Rosemary Zucchini Bread

I’m on a mission this summer. A mission out of necessity, resulting from the abundance of certain summer squash I planted in my parents’ garden. Four plants. What was I thinking?! One zucchini plant alone could feed a family of four.

Every time I stop by my parents’ house my mother glares at me accusingly. Actually, she’s not the glaring type. It’s more like a bemused look that says, “we have a problem, and it’s your fault,” along with an offer to cook me up some squash (she has an excellent recipe) and a plea to give some to me to take home.

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3 days worth of summer squash (and a couple lemon cucumbers) from the garden

So the mission? Come up with recipes that we all like and that use a lot of summer squash. For this I have been experimenting with zucchini bread for the last two weeks. We have a couple fine zucchini bread recipes on the site, but I was hoping for something a little more savory.

I tried all sorts of combinations, experiments with cheddar, with Parm, jalapenos, etc. Mom’s response to most of them, “good if you toast them and then put sugar and butter on them.” Not good enough.

Finally I succumbed to the classic somewhat sweet zucchini bread, but seasoned it with rosemary and lemon, so you get a savory note. More than good enough. Really good. My conclusion is that zucchini bread works well with sugar. Here we use 1 1/4 cups for 3 cups of zucchini and 3 cups of flour. So, it’s not a lot, but it’s enough to make a lovely, lightly sweet bread.

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One of the raised beds, with a patty pan and a zucchini

Lemon Rosemary Zucchini Bread Recipe

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Makes two loaves.
Yum

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)

Method

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

2 In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.

3 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.

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

5 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.

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

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Showing 4 of 65 Comments

  • Barefeet In The Kitchen

    We’re gardening for the first time this year and I had no idea how much squash a single plant would produce. When my sweet husband asked me how many pattypans I wanted him to plant for me, I naively told him as many as possible. Well, TWENTY plants later… let’s just say that we are eating it with almost every meal and happily passing it on to friends as well.

    This bread looks delicious!

    Oh my gosh, you can feed a whole town with that many plants! ~Elise

  • Christine

    I absolutely love zucchini, and one of my favorite recipes right now is a grilled zucchini sandwich with fresh mozzarella, tomatoes, arugala, topped with olivada (green olives, garlic, olive oil and lemon zest) and red wine vinegarette on ciabata… sounds like a lot but it is all perfect together.

  • Lou Grubaugh

    Lemon cucumbers are wonderful, and only available for a short season. Have you tried old-fashioned farm salad? Combine a bowl full of sliced cucumbers, tomatoes and onions with a dash of olive oil, a big splash of red wine vinegar (or seasoned rice vinegar if you want less tart) salt, pepper and Italian herbs. A perfect summer side.

  • Pat

    Used all the zest from my lemons this evening on scallops – can I sub the juice for some of the liquid ingredients? Any suggestions appreciated!Thanks – love your recipes!

    You could try it, your guess is as good as mine. ~Elise

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