The Pioneer Woman Tasty Kitchen
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Savory Olive Oil Rosemary Zucchini Bread

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Level: Easy

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Description

A savory, healthy, low-calorie quick bread made with zucchini, garlic powder and scallions.

Ingredients

  • 1-½ cup All-purpose Flour
  • 1-½ cup Whole Wheat Pastry Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 1 teaspoon Parsley
  • ½ teaspoons Garlic Powder
  • 2 teaspoons Fresh Rosemary, Finely Minced
  • 3 whole Eggs Or Swap 3/4 Cup Egg Substitute For The 3 Eggs
  • 2 Tablespoons Milk
  • ½ cups Plain Greek Yogurt
  • ½ cups Olive Oil
  • 2 cups Shredded Zucchini, Squeezed Dry
  • ¼ cups Scallions, Finely Chopped

Preparation

Preheat oven to 350 F. Spray two 9 x 5 loaf pans with cooking spray; set aside.

In a medium-sized bowl, add flours, baking soda, baking powder, salt, parsley, garlic powder and rosemary; mix until well combined. Set aside.

In a large bowl, add eggs, milk, yogurt and olive oil; mix until thoroughly combined. Add zucchini and scallions; mix until incorporated. Carefully stir in flour mixture until just combined. Don’t over mix.

Pour batter evenly between both loaf pans. Place in the oven and bake for 30-40 minutes (my oven cooks fast so 30 minutes was my perfect amount of time) or until a toothpick inserted in the center comes out clean. Remove pans from oven. Let bread cool in the pan for 10 minutes, then carefully take the loaf out and place on a cooling rack.

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