Lemon Rosemary Zucchini Bread

Vegetarian
Popular
Health score
1%
Lemon Rosemary Zucchini Bread
60 min.
16
243kcal

Suggestions


Indulge in the delightful flavors of our Lemon Rosemary Zucchini Bread, a perfect blend of freshness and warmth that will brighten your morning or brunch table. This vegetarian treat is not only popular among food lovers but also a fantastic way to incorporate healthy ingredients into your diet. With a preparation time of just 60 minutes, you can easily whip up this delicious bread to share with family and friends.

Imagine the aroma of fresh rosemary mingling with zesty lemon as it fills your kitchen, creating an inviting atmosphere that beckons everyone to gather around. The moist texture of the grated zucchini adds a unique twist, ensuring each slice is bursting with flavor while keeping it light and satisfying. With only 243 calories per serving, this bread is a guilt-free indulgence that can be enjoyed at any time of the day, whether as a morning meal, a sweet brunch treat, or even a delightful dessert.

Perfectly balanced with a hint of sweetness from the sugar and a rich depth from the melted butter and olive oil, this Lemon Rosemary Zucchini Bread is sure to become a favorite in your household. So, roll up your sleeves, gather your ingredients, and get ready to bake a loaf that will impress everyone with its vibrant taste and inviting aroma!

Ingredients

  • 390 grams flour 
  • teaspoons baking soda 
  • 0.5 teaspoon double-acting baking powder 
  • Tbsp rosemary fresh minced
  •  eggs 
  • 0.5 cup butter unsalted melted
  • 0.3 cup olive oil 
  • 0.5 teaspoons salt salted (omit if using butter)
  • 1.3 cup sugar 
  • Tbsp lemon zest 
  • cups zucchini grated (from 1 pound of zucchini)

Equipment

  • bowl
  • oven
  • whisk
  • blender
  • loaf pan
  • skewers

Directions

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

Nutrition Facts

Calories243kcal
Protein5.8%
Fat37.16%
Carbs57.04%

Properties

Glycemic Index
18.88
Glycemic Load
24.47
Inflammation Score
-4
Nutrition Score
5.4978260890297%

Flavonoids

Naringenin
0.05mg
Luteolin
0.01mg
Quercetin
0.15mg

Nutrients percent of daily need

Calories:243.04kcal
12.15%
Fat:10.16g
15.62%
Saturated Fat:4.43g
27.66%
Carbohydrates:35.07g
11.69%
Net Carbohydrates:34.11g
12.4%
Sugar:16.28g
18.09%
Cholesterol:36.05mg
12.02%
Sodium:162.29mg
7.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.57g
7.13%
Selenium:10.17µg
14.53%
Vitamin B1:0.2mg
13.64%
Folate:53.27µg
13.32%
Manganese:0.21mg
10.59%
Vitamin B2:0.17mg
10.2%
Vitamin B3:1.55mg
7.77%
Iron:1.37mg
7.62%
Vitamin C:4.69mg
5.69%
Vitamin A:263.78IU
5.28%
Phosphorus:50.71mg
5.07%
Vitamin E:0.76mg
5.04%
Fiber:0.96g
3.84%
Vitamin K:3.63µg
3.46%
Vitamin B6:0.06mg
2.98%
Potassium:98.48mg
2.81%
Copper:0.05mg
2.73%
Magnesium:10.64mg
2.66%
Vitamin B5:0.25mg
2.49%
Zinc:0.33mg
2.18%
Calcium:20.91mg
2.09%
Vitamin D:0.22µg
1.44%
Vitamin B12:0.06µg
1.02%