Ingredients:

  • 2 cups (250g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Salt
  • 3 Large Eggs
  • 3/4 cup (150g) Granulated Sugar
  • 1/2 cup (100g) Vegetable Oil (or melted, cooled coconut oil)
  • 1/4 cup (60ml) Buttermilk (or milk with 1 teaspoon lemon juice added)
  • 2 teaspoons Lemon Zest, finely grated
  • 1 tablespoon Fresh Rosemary, finely chopped
  • 1 teaspoon Vanilla Extract
  • 2 cups (200g) Zucchini, grated (about 2 medium), excess moisture squeezed out

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment paper) a 9x5 inch loaf pan.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  3. In a separate medium bowl, whisk together eggs, sugar, oil, buttermilk, lemon zest, rosemary, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix!
  5. Fold in the grated zucchini until evenly distributed.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.