Lemon Rosemary Zucchini Bread

Name: Lemon Rosemary Zucchini Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8-10
Cuisine: American
Ingredients: 1 vanilla cake mix; 4 eggs; 1/2 c oil; 1 medium zucchini, grated; 1 Tbsp grated lemon peel; 1 Tbsp lemon juice; 1 Tbsp chopped rosemary; GLAZE; 1 c confectioners sugar; 1 tsp vanilla or other extract; 1 tsp chopped mint (optional)

By Sandra McGrath
@SandyJJ

With the arrival of spring,I start to plant herbs in my garden and I always look for new ways to use them.I took a chance using a cake mix basically because I wanted to make something quick and to my surprise it was so delicious the compliments just kept coming!

Rating:

☆☆☆☆☆ 0 votes0

Serves:

8-10

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

Add to Grocery List

1

vanilla cake mix
4

eggs
1/2 c

oil
1 medium

zucchini, grated
1 Tbsp

grated lemon peel
1 Tbsp

lemon juice
1 Tbsp

chopped rosemary
GLAZE
1 c

confectioners sugar
1 tsp

vanilla or other extract
1 tsp

chopped mint (optional)

How to Make Lemon Rosemary Zucchini Bread

Step-by-Step

add 4 eggs to a bowl and beat.Add cake mix, 1/2 cup oil,zucchini,rosemary, lemon peel and juice. Beat about 2-3 minutes. Spray a large loaf pan with Pam or other baking spray or use 2 small loaf pans.
Pour mix into the pan and bake at 350 degrees for 50-60 minutes. When cool, top with glaze and chopped mint if you like. This gives it a fresh look and taste.