lemon rosemary zucchini bread
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
-
1vanilla cake mix
-
4eggs
-
1/2 coil
-
1 mdzucchini, grated
-
1 Tbspgrated lemon peel
-
1 Tbsplemon juice
-
1 Tbspchopped rosemary
- GLAZE
-
1 cconfectioners sugar
-
1 tspvanilla or other extract
-
1 tspchopped mint (optional)
How To Make lemon rosemary zucchini bread
-
1add 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. -
2Pour 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT