I think one of my favorite things when it comes to zucchini is a lot of other peoples favorite too...Zucchini bread. It's sweet, moist, and one of the few things I will happily turn my oven on for even on the hottest of days. Besides the taste, zucchini bread does another wonderful thing, it freezes well. So you get to stash a loaf in the freezer for a later date and not feel the need to hoard the one loaf being devoured on the counter. However, sometimes...I find myself wanting it to be a little different. The cinnamon version is wonderful, and I'll always make it, but I was looking at that slice on my plate a couple of weeks ago and wondering what other flavors I could put in there. Don't say chocolate. Go ahead and make a chocolate zucchini cake if you want to, but don't make chocolate zucchini bread...that's just not right. It's like zucchini trying to be something it's not. My favorite zucchini bread recipe is one I found on Smitten Kitchen. It is the moist, flavorful zucchini bread you are craving when you go to make a couple of loaves. Inspired by that recipe, I was looking out my kitchen window into my herb garden and I saw my rosemary plant. Now there's a thought. So I thought a little more and came up with this:
Test Kitchen Notes
WHO: Dabblings is an avid DIY-er, mother, food blogger, and "self-reformed wild child."
WHAT: A rosemary and orange-scented loaf cake that feels both indulgent and virtuous.
HOW: Shred, stir, bake, slice, enjoy.
WHY WE LOVE IT: This is the kind of quick bread we love to keep around the house, to slice for breakfast, for snack, for dessert, for anything. And when we run out, it takes a mere hour to whip up another loaf! —The Editors
of plain yogurt
of olive oil
1 3/4 cups
of zucchini; shredded
fresh rosemary; finely minced
Zest of one orange (I used a navel orange)
Juice from 1/2 of the orange
of baking soda
of baking powder
of toasted pecans; chopped ( Or pine nuts if you can swing that)