Lemon Rosemary Zucchini Bread Recipe

I am on a undertaking this summer season. A undertaking out of necessity, on account of the abundance of positive summer season squash I planted in my folks’ lawn. 4 vegetation. What was once I considering?! One zucchini plant on my own may feed a circle of relatives of 4.

Each time I prevent by way of my folks’ area my mom glares at me accusingly. In truth, she’s no longer the evident kind. It is extra like a bemused glance that claims, “we now have an issue, and it is your fault,” along side an be offering to cook dinner me up some squash (she has a very good recipe) and a plea to present some to me to take house.

So the undertaking? Get a hold of recipes that all of us like and that use a lot of summer season squash. For this I’ve been experimenting with zucchini bread for the closing two weeks. We have now a pair fantastic zucchini bread recipes at the web page, however I used to be hoping for one thing slightly extra savory.

I attempted all varieties of combos, experiments with cheddar, with Parm, jalapenos, and many others. Mother’s reaction to maximum of them, “just right if you happen to toast them after which put sugar and butter on them.” Now not just right sufficient.

In any case I succumbed to the vintage fairly candy zucchini bread, however seasoned it with rosemary and lemon, so that you get a savory notice. Greater than just right sufficient. Truly just right. My conclusion is that zucchini bread works smartly with sugar. Right here we use 1 1/4 cups for three cups of zucchini and three cups of flour. So, it isn’t so much, however it is sufficient to make a ravishing, flippantly candy bread.