Name: Savory Olive Oil Rosemary Zucchini Bread
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 1-1/2 cup Whole Wheat Pastry Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1/4 teaspoons Salt; 1 teaspoon Parsley; 1/2 teaspoons Garlic Powder; 2 teaspoons Fresh Rosemary, Finely Minced; 3 whole Eggs Or Swap 3/4 Cup Egg Substitute For The 3 Eggs; 2 Tablespoons Milk; 1/2 cups Plain Greek Yogurt; 1/2 cups Olive Oil; 2 cups Shredded Zucchini, Squeezed Dry; 1/4 cups Scallions, Finely Chopped

Servings: 4 persons

1-1/2 cup All-purpose Flour
1-1/2 cup Whole Wheat Pastry Flour
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1/4 teaspoons Salt
1 teaspoon Parsley
1/2 teaspoons Garlic Powder
2 teaspoons Fresh Rosemary, Finely Minced
3 whole Eggs Or Swap 3/4 Cup Egg Substitute For The 3 Eggs
2 Tablespoons Milk
1/2 cups Plain Greek Yogurt
1/2 cups Olive Oil
2 cups Shredded Zucchini, Squeezed Dry
1/4 cups Scallions, Finely Chopped

1
Preheat oven to 350 F. Spray two 9 x 5 loaf pans with cooking spray; set aside.
2
In a medium-sized bowl, add flours, baking soda, baking powder, salt, parsley, garlic powder and rosemary; mix until well combined. Set aside.
3
In a large bowl, add eggs, milk, yogurt and olive oil; mix until thoroughly combined. Add zucchini and scallions; mix until incorporated. Carefully stir in flour mixture until just combined. Don't over mix.
4
Pour batter evenly between both loaf pans. Place in the oven and bake for 30-40 minutes (my oven cooks fast so 30 minutes was my perfect amount of time) or until a toothpick inserted in the center comes out clean. Remove pans from oven. Let bread cool in the pan for 10 minutes, then carefully take the loaf out and place on a cooling rack.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Savory Olive Oil Rosemary Zucchini Bread

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