not just zucchini bread
Five zucchinis for a dollar. I'm serious.
I swear if I tried to cook as much as I do while shopping at Whole Foods... I'd be broke. My wallet would like to thank the weekend market at Haymarket.
I'm not sure what prompted the zucchini bread but it is definitely a winner in my book. Plus, even though I know how much butter, flower, and other goodness is in this baby.... I still feel healthy eating it. I feel like it goes great with a cup of tea and a cloudy day. Both of which are happening here in Boston.
Zucchini is a pretty weird veggie in my mind. Its like watery, but not. Kind of gritty, but not in a bad way. I'm most certainly on board for trying it in other recipes after this initial attempt with it. When I was perusing the interweb to see if there was any special technique to shredding zucchini, I came across a woman who said she kept her extra zucchini shredded in the freezer for other recipes... which I think is genius. So that's exactly what I did. I feel like it'll be a great add to pasta some night. Maybe not.
I didn't feel like making just zucchini bread, so this is lemon rosemary zucchini bread, which is obviously better.
Anyway. Here's how this goes:
(Step 1) Preheat oven to 350F. Prepare two 4x9-inch loaf pans, either coating with butter or spraying with baking spray.
(Step 2) Shredding the zucchini is the most time intensive part of this recipe - so I wanted to do it first. Watch those fingers. I personally love having ten fingers, but you wouldn't know that given how carelessly I use a grater.
(Step 3) In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.
(Step 4) 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.
(Step 5) Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.
(Step 6) Divide batter/dough into two loaf pans. Bake in a 350°F oven for 45 to 50 minutes. Test after 40 minutes.
(Step 7) Remove from the oven. Cool. Eat. Love.
Shopping List
3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 Tbsp minced fresh rosemary
2 eggs
1/2 cup melted butter
1/4 cup olive oil
1/2 teaspoons salt (only if using non-salted butter)
1 1/4 cup sugar
1 Tbsp lemon zest
3 cups grated zucchini (from about 1 pound of zucchini)
3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 Tbsp minced fresh rosemary
2 eggs
1/2 cup melted butter
1/4 cup olive oil
1/2 teaspoons salt (only if using non-salted butter)
1 1/4 cup sugar
1 Tbsp lemon zest
3 cups grated zucchini (from about 1 pound of zucchini)
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