My New Favorite Zucchini Bread

This is my new favorite zucchini bread too! I thought it was lovely and everyone who tried it agreed. I loved the scent of the orange and the rosemary as well as the taste. I did use canola oil instead of olive, but otherwise followed the recipe. And how nice to use pretty little zucchinis from a local farm and rosemary snipped from the pot on my deck! I have since used this recipe for muffins and they are delightful! Even though it is now later in the season and the tender little zucchinis have been replaced by giant ones the flavor is still terrific and the texture of the muffins is wonderful. I had a yield of one nice loaf and six very handsome muffins. I baked the muffins alongside the loaf but removed them from the oven after about 28 minutes.