Lemon Rosemary Zucchini Bread

3 cups (390 grams) flour2 teaspoons baking soda1/2 teaspoon baking powder2 Tbsp minced fresh rosemary2 eggs1/2 cup melted unsalted butter1/4 cup olive oil1/2 teaspoons salt (omit if using salted butter)1 1/4 cup sugar1 Tbsp lemon zest3 cups grated zucchini (from about 1 pound of zucchini)

1 Preheat oven to 350F. Prepare two 4x9-inch loaf pans, either coating with butter or spraying 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 sugar. Beat in the melted butter and olive oil. 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 batter/dough into two loaf pans. Bake in a 350?F oven for 45 to 50 minutes. Test after 40 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.

Yield: Makes two loaves.