Real Recipes From Real Home Cooks ®

lemon rosemary zucchini bread

Recipe by
Sandra McGrath
Harrisville, RI

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!

yield 8 -10
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For lemon rosemary zucchini bread

  • 1
    vanilla cake mix
  • 4
    eggs
  • 1/2 c
    oil
  • 1 md
    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

  • 1
    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.
  • 2
    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.

Categories & Tags for Lemon Rosemary Zucchini Bread:

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