Lemon Rosemary Zucchini Bread

Are you overwhelmed with zucchini from your garden?  Are you looking for a tasty way to use it up without letting it go to waste?  Here is your answer.

3 cups flour
2 tsp baking soda
1/2 tsp baking powder
2 Tbsp minced fresh rosemary
2 eggs
1/2 cup melted butter
1/4 cup olive oil
1/2 tsp salt
1 1/4 cup sugar
1 Tbsp lemon zest
3 cups grated zucchini (from about 1 lb of zucchini)

Preheat oven to 350 degrees.  Prepare two 4 x 9" 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 degree oven for 45 - 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 pan to cool on a rack.