Breakfast

Lemon Rosemary Zucchini Bread is for Breakfast, Snack.

Lemon Rosemary Zucchini Bread takes several minutes to prepare.

Lemon Rosemary Zucchini Bread takes several minutes to cook.

Lemon Rosemary Zucchini Bread makes 16 servings.

The ingredients for Lemon Rosemary Zucchini Bread are:

3 cups whole-wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons minced fresh rosemary
2 eggs
2 avocados
1 1/4 cups combo of honey, agave, and brown rice syrup
1 tablespoon fresh lemon zest
3 cups grated zucchini

Here is how you make Lemon Rosemary Zucchini Bread:

Directions 1.Preheat oven to 350?F. Prepare two four-by-nine-inch loaf pans, either coating them with butter or spraying them with baking spray. 2.In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary. 3.Beat the eggs in a mixer (or by hand) until frothy. Beat in the avocados until combined, then add in honey, agave, and brown rice syrup. Continue beating until combined. Stir in the lemon zest and grated zucchini. 4.Add the dry ingredients to the wet, a third at a time, stirring after each incorporation. 5.Divide dough into two loaf pans. Bake for 25 to 35 minutes. Test after 25 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. 6.Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack. Serving Size: 16 slicesNumber of Servings: 16Recipe submitted by SparkPeople user EOERTLING.

The nutritional information for Lemon Rosemary Zucchini Bread is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 242.9

• Total Fat: 6.1 g
• Cholesterol: 112.4 mg
• Sodium: 234.0 mg
• Total Carbs: 38.2 g
• Dietary Fiber: 1.6 g
• Protein: 7.2 g