Thursday, July 11, 2013

Recipe: Not Too Sweet Lemon Rosemary Zucchini Bread


A moist zucchini bread made with less sugar; lemon zest and fresh rosemary add a flavorful twist (recipe here).

Got zucchini yet? I know some of you do, because How To Freeze Zucchini and Summer Squash & My One Claim to Fame is the most popular post on Farmgirl Fare right now.

It's easy to freeze zucchini for winter, but you could also make an extra loaf or two of this scrumptious Lemon Rosemary Zucchini Bread and freeze it instead.

If you're up to your ears in zucchini and bored with the same old cinnamon zucchini bread, you're going to love this favorite recipe from last year. It's not a savory quick bread, but with less sugar than many zucchini bread recipes, plus some whole wheat flour and olive oil, it doesn't feel like you're eating cake for breakfast. (Not that there's anything wrong with eating cake for breakfast.) It also makes a delicious afternoon snack.

The flavors of the rosemary and lemon are pleasantly subtle, but you can bump them up if you like. This bread tastes even better the next day, will stay moist for several days, and freezes well. I like it best sliced, toasted, and slathered with butter. Enjoy!

P.S. 100% Whole Wheat Coconut Zucchini Bread (made with unsweetened coconut) and moist and healthy 100% Whole Grain Carrot, Raisin, and Zucchini Bran Muffins (made without bran cereal).

© FarmgirlFare.com, wishing we were up to our ears in homegrown zucchini!

2 comments:

  1. The zucchini are just starting to show up at the Farmer's Market here. I'm off to check out the muffin recipe now! :)

    ReplyDelete
  2. I believe you posted this recipe last year, too, along with your Coconut Zucchini Bread. I made both and loved them! Not sure my husband liked this one, but being the good sport he is, he ate it. I hope I can make some this year, too. Hmm . . . I have frozen zucchini from last year, so perhaps I can make a couple loaves now!

    ReplyDelete

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