While this recipe isn’t necessarily Christmas-y, here I am making it making it as part of a Christmas Gift Basket. Not surprising, most of the things that I give for Christmas (besides The Cookies … capital T, capital C) are food or food related. But this recipe would work just as well in the late summer when zucchini and rosemary are at their peak. While it is sweet, it’s almost border-line savory as well, so might go well with soups and stews as well as eggs and bacon for breakfast.
3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 tablespoon minced fresh rosemary
3/4 cup melted unsalted butter, cooled slightly
1/2 teaspoons salt
1 1/4 cup sugar
1 tablespoon lemon zest
3 cups grated zucchini (from about 1 pound of zucchini)
Preheat oven to 350F. Create a foil or parchment sling for two 4×9-inch loaf pans and spray liberally with baking spray.
Grate zucchini, and then using a clean dishtowel, wring out as much “zucchini juice” as you can. Skipping this step can lead to a really soggy loaf. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary. Beat the eggs in a mixer (or by hand) until frothy. Beat in the sugar, followed by the melted butter. Stir in the lemon zest and grated zucchini. Add the dry ingredients to the wet, a third at a time, stirring after each incorporation. Divide batter/dough into two loaf pans. Bake in a 350F 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.
Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.