Lemon Rosemary Zucchini Bread

INGREDIENTS:

3 cups (390 grams) flour

2 teaspoons baking soda

1/2 teaspoon baking powder

2 Tbsp minced fresh rosemary

2 eggs

1/2 cup melted unsalted butter

1/4 cup olive oil

1/2 teaspoons salt (omit if using salted butter)

1 1/4 cup sugar

1 Tbsp lemon zest

3 cups grated zucchini (from about 1 pound of zucchini)

METHOD:

1 Preheat oven to 350F. Prepare two 4x9-inch loaf pans, either coating with butter or spraying with baking spray. 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. Beat in the melted butter and olive oil. 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 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. Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.