Tuesday, August 25, 2015

Recipe: Lemon Rosemary Zucchini Bread

Lemon zest and fresh rosemary add a flavorful twist to this just-sweet-enough quick bread (recipe here).

Zucchini bread recipes are a dime a dozen, but this Lemon Rosemary Zucchini Bread really stands out from the crowd.

This is not a savory quick bread, but it calls for less sugar than many zucchini bread recipes, along with some whole wheat flour and olive oil, so 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 thickly sliced, toasted (I use a little toaster/convection oven), 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, where we are way down on our zucchini—and zucchini bread—eating quotient for the year.

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December 2015 update: Hi! For some reason I can't figure out, Blogger hasn't been letting me leave comments on my own blog (!) for the last several months, so I've been unable to respond to your comments and questions. My apologies for any inconvenience! You're always welcome to email me: farmgirlfare AT gmail DOT com.

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