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I made this today with fresh picked zucchini and my family enjoys it. It’s a refreshing spin on the traditional zucchini bread. We enjoy the savory flavor of lemon and rosemary.Thank you for another wonderful recipe.
I’m so glad you and your family liked it Linda! Thank you for leaving a review.
I love this bread! I have made it a number of times and it always gets compliments. Homegrown zucchini squash tends to be on the large size so I appreciate that this recipe uses 3 cups. One loaf for me, one to share.
I love this bread. I can’t stop eating it and giving it away. How do you think it would work with coconut sugar instead of white sugar and whole wheat flour instead of white flour?
Hi, Jan! I find coconut sugar to be less sweet-tasting than sugar, so expect that your loaf might taste less sweet. Otherwise, I don’t see why you couldn’t substitute coconut sugar. For the flour, I’d substitute no more than half the flour with whole wheat otherwise the loaf will be really dense. As it is, even substituting half the flour will make the loaf a bit more dense. You might give white whole wheat flour a try, too. Enjoy!
I can’t wait to taste this bread! Judging by the smell alone I’m sure it is amazing! I added fresh squeezed lemon juice too!
Very good. I’m diabetic so I use Splenda to my sweetness. It’s so good thank you
Made this in mini loaves. The combination of lemon and rosemary is delicious, light and fragrant. I used a rosemary infused olive oil and it worked fine. Reduced cooking time since I was using small loaves.
I’m so glad you liked it Alice! Love the idea of using a rosemary infused olive oil.
I am wondering how I have spent 38 years without coming across this wonderful combination of lemon, rosemary and zucchini?! This is DELICIOUS! Thanks so much for yet another awesome recipe that would become a standard in our household. I have a lot of rosemary this year so I have made your rosemary lemon chicken twice, this recipe and the beer bread from Eat the love blog, all wonderful.
I have been making this bread for years and everyone loves it! Thank you!
So awesome,will make it again.
Can I make this as savory version, to leave out the sugar?
Hi Elena, I started out trying to make a savory zucchini bread when I developed this recipe. I kept having to add sugar to it to make it taste good. It just doesn’t work without some sweetener. Maybe if you loaded it up with some cheese it might work.
LOVE this bread. Thank you so much. I put a link to your recipe on Instagram, Facebook, and Google+.
Made this recipe to accompany our dinner today. 1/4-recipe made a half-dozen regular-size muffins (a few were smallish, but not overly so). The only change to the recipe I made was to pull down the sugar a touch since we wanted a more-savory muffin rather than more-sweet. Very good muffin! The lemon gave them a brightness which was fun.I’ll make this again with the full sweetness for a breakfast bread, too.
This is the third time that i’m making this recipe. All i have to say it’s Thank You so Much. Everybody love it…
Hi Nilza, I’m so glad you like it!
This sounds absolutely amazing!!! Can I substitute dry rosemary… I don’t have fresh.. Thank you so much for the recipe!
I haven’t tried it with dried rosemary, but if I were to, I would grind it up pretty well with a mortar and pestle first. You probably need half as much dried as fresh btw.
This was amazing!!! Thanks for the recipe :)
as someone with a pathological need to adjust recipes, i have to say that this one is so amazing that i follow it exactly as is. the only thing i’ve changed is the size of the pans (which affects temp and cooking time) only because i lack the right sizes. still turns out amazing, and has gotten rave reviews!
I’m so glad you like it Deepali!
I have made this recipe several times over the last month or so, since the zucc’s started coming on. I also add about 1/2 of the juice from the lemon, and 1/4 to 1/2 cup of very finely slice Lemon Balm leaves. This makes the lemon flaver really sing and the littel speckles of green are very pretty in this bread. Oh….and I also make this recipe in a 9×13 pan, instead of loaves for large gatherings. Really easy to transport that way. Love, love this recipe. All my friends are amazed since it is so different from the usual zucc breads. Thanks a bunch!
i grow about 35 zuc plants every year. i use a lot and give a lot to friends..but i also give most of them to several food banks and soup kitchens..they are most happy to get them
i absolutely loved your recipe,
i had to prepare some dessert cake today and i had just one hour, the reason why i selected this recipe was ingredients i had- only one zucchini and just two spoons of rosemary leaves,,
i replaced butter and olive oil with canola oil, and turned out quite well, i love the silky, moist texture. such an well-made recipe site, i send my heart from paris! thank u(-:
everyone said it’s really delicious, this is something you can’t taste in french bakery!
I just made this today, and I really liked it. I did make one addition, though. I made a simple lemon juice/sugar mixture and added some rosemary leaves as an infusion. When the loaf was still warm, I spooned the “syrup” over the top as a glaze. Totally would make this again. Thanks!