rosemary-zucchini bread

Last week's CSA share came with a fat bunch of fragrant rosemary and a few young zucchini. I usually use fresh rosemary to make a variation on pesto, but I wanted to mix things up this time. So I decided to update my Go-To Zucchini Bread from my first cookbook, The Urban Vegan, and infuse it with a bit of rosemary zing. Going with the Mediterranean theme, I added fresh lemon zest for freshness and replaced my usual canola oil with a fruity, green extra-virgin olive oil.

I was tickled with the results – the rosemary's heat and lemon's brightness add a mysterious sophistication to this humble American standby. I loved the flavor combination, but to be certain – and to preempt my eating all 4 mini loaves solo – I took a few loaves to work and my [non-vegan] colleagues gobbled them up in a matter of minutes without question. I hope you will, too!

Chop-chop. Take your time and chop the rosemary as finely as possible.

One quick note: I think of Rosemary, capital R intended, as a bossy playground brat. A little goes a long way. That's why it's critical to chop the sprigs as finely as possible. This will help domineering little Rosemary to cooperate with the other ingredients, keeping her pleasantly but noticeably in the background.

Rosemary-Zucchini Bread

• 2 cups zucchini, shredded
• 3 heaping T soy flour [or egg replacer of your choice to replace 3 eggs]
• 2 cups sugar
• ¾ cup extra-virgin oil [I recommend Colavita Private Selection Fruttato ]
• 3 cups flour
• 1 T fresh rosemary, chopped excruciatingly fine [About 1 large sprig]
• 1 T vanilla
• Zest of one organic lemon
• 1½ T baking powder
• 2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp salt
• ½ cup raisins (Optional)
• ½ cup walnuts or, pecans chopped (Optional)

Makes 2 large loaves, 4 mini loaves or about 20 muffins

Preheat oven to 350 degrees. Grease and flour your pans.

In a large bowl, mix sugar, oil, zucchini and soy flour until blended. Add flour and other dry ingredients and mix until blended. Fold in the raisins and nuts, if using. Pour into pans and bake for 30 to 40 minutes, or until a knife inserted in the center comes out clean. If making mini loaves, check after 25 minutes and every 5 minutes after until done. Muffins will take 15-20 minutes.

Allow to cool completely (about an hour) before attempting to remove from loaf pans. Note: These freeze well for up to 3 months. Wrap in plastic and then foil, first.

Bossa Nova wishes you a relaxing weekend!