Zucchini Bread with Rosemary



Posted April 5, 2022 (Last updated October 14, 2020)



Total Time

1hrs 20mins



Be the hero who drops off 10 loaves of this zesty zucchini bread around town. With hints of lemon, chopped rosemary, and crushed walnuts, this bread is fragrant, flavorful, and sure to please.


  • All purpose flour icon
    All purpose flour390 g
  • Baking soda icon
    Baking soda1 teaspoon
  • Baking powder icon
    Baking powder½ teaspoon
  • Salt icon
    Salt1 teaspoon
  • Walnuts icon
    Walnuts130 gchopped
  • Egg icon
  • Plain yogurt icon
    Plain yogurt120 g
  • Olive oil icon
    Olive oil120 ml
  • Sugar icon
    Sugar360 g
  • Fresh rosemary icon
    Fresh rosemary3 gfinely chopped
  • Zucchini icon
    Zucchini450 gshredded
  • Lemon icon
    Lemon5 gzest of
  • Lemon icon
    Lemon20 gjuice of

  • 1. Pre-heat oven - 175°C
  • 2. Grease 2 clean loaf pans
  • 3. Add all purpose flour, baking soda, baking powder and salt to a clean large mixing bowl
  • 4. Mix in walnuts to the dry ingredients
  • 5. Add egg, plain yogurt and olive oil to a clean large mixing bowl
  • 6. Whisk together
  • 7. Add sugar, fresh rosemary, zucchini, lemon and lemon to the batter
  • 8. Mix carefully until combined
  • 9. Transfer dry ingredients to batter
  • 10. Mix until well combined
  • 11. Transfer batter to 2 loaf pans
  • 12. Bake until skewer tests clean - 1 hr, 175°C
  • 13. Cool - 10 min
  • 14. Transfer onto cooling rack

Make this recipe in the Fresco Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
Black phone showing Top Rated recipes from the Fresco Recipes app.

© 2022 Fresco