How to Cook Savory Olive Oil Rosemary Zucchini Bread - Recipe

Savory Olive Oil Rosemary Zucchini Bread

Savory Olive Oil Rosemary Zucchini Bread

Ingredients

1-½ cup All-purpose Flour
1-½ cup Whole Wheat Pastry Flour
1 teaspoon Baking Soda
½ teaspoons Baking Powder
¼ teaspoons Salt
1 teaspoon Parsley
½ 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
½ cups Plain Greek Yogurt
½ cups Olive Oil
2 cups Shredded Zucchini, Squeezed Dry
¼ cups Scallions, Finely Chopped

Preparation

Preheat oven to 350 F. Spray two 9 x 5 loaf pans with cooking spray; set aside.

In a medium-sized bowl, add flours, baking soda, baking powder, salt, parsley, garlic powder and rosemary; mix until well combined. Set aside.

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.

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.