Zucchini Rosemary Bread — Recipes inspired by Three Gold Coins

Continuing with food inspired by Italy (where I ate a lot of food in research for Three Gold Coins), here is my recipe for Zucchini Rosemary Bread. Enjoy!

 

Zucchini Rosemary Bread

(GF and optional DF)

 

Ingredients

1 cup chopped walnuts, toasted

2/3 cup oil (melted ghee or coconut oil or olive oil)

3/4 cup honey

4 eggs

1 cup of milk or nut milk

2 tsp baking powder

2 tsp vanilla bean powder (or extract)

1 tsp Himalayan or Celtic sea salt

1 tsp nutmeg

3 cups grated zucchini

1 cup brown rice flour

1 cup white rice flour

1/2 cup gf rolled oats

1/2 arrowroot flour

2 sprigs of rosemary, finely chopped.

 

Method

 

  1. Preheat oven to 180 degrees Celsius and line two loaf tins with baking (parchment) paper.
  2. While the oven is heating, lay out your walnuts on a baking sheet and let them toast gently till fragrant.
  3. In a large mixing bowl, combine all ingredients down to the milk and whisk till combined.
  4. Add your dry ingredients one at a time, stirring as you go till everything is well combined. (Add extra rice flour if it looks too wet.)
  5. Divide the mixture between the two loaf tins and place side by side on a top shelf of the oven.
  6. Cook for 30-40 minutes or until golden. Allow to cool on a cooling rack before cutting. Serve with butter.
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