Savory Olive Oil Rosemary Zucchini Bread

Sue on 7.26.2016

I was excited to try this since harvesting a lot of zucchini from my garden. Followed the recipe exactly but the mixture was thick and dry, not enough liquid to moisten all the flour. I added about 1/2 cup water just to be able to incorporate the dry ingredients but the batter was still very thick. The taste didn’t wow me, it definitely needs more salt and the olive oil dominates. If I made this again, I would add more garlic powder and less oil and figure out the liquid part. Maybe if I don’t squeeze out the water from zucchini? Also, by my rough calculations, each slice would have at least 4.5 grams of fat from the olive oil alone (1/4 cup per loaf = 54 grams fat @ 12 slices = 4.5 gram each) but that doesn’t even factor in eggs and yogurt…