An easy gluten free bread recipe that is soft, tender and tastes delicious.
Makes 1 loaf
180g / ± 1 packed cup shredded zucchini (from about 2 large zucchini / marrows)
125ml good quality olive oil
125ml full cream plain Greek-style yoghurt
2 large eggs
Zest of 1 lemon
325g gluten free flour mix
1 tsp baking powder
½ tsp bicarb of soda
1 tsp sea salt
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp fresh rosemary leaves, minced
250g small portabellini mushrooms, sliced
Salt and pepper, to taste
Preheat oven to 180˚C.
Lightly brush a 22cm loaf tin with olive oil.
Line the bottom with a baking paper “sling” so it is easy to lift the loaf out when cool.
Squeeze the water out of the grated zucchini.
In a medium bowl combine the zucchini, olive oil, yoghurt, eggs and lemon zest.
In another bowl, whisk together the gluten free flour, baking powder, bicarb of soda, salt, all the spices and the fresh rosemary.
Heat a light drizzle of olive oil in a large frying pan and cook the mushrooms until golden
brown. Season lightly.
Add the mushrooms to the flour mixture.
Mix to coat the mushrooms in the flour.
Pour in the wet ingredients and fold everything together until well mixed.
Scrape batter into prepared tin.
Bake for ± 1 hour until golden brown and a cake tester inserted into the middle of the bread comes out clean.
Let cool in the loaf tin for 15 minutes.
Remove the bread from the tin and cool on a wire rack completely before slicing.
Serve the mushroom & zucchini bread with a generous swish of herb butter and a sprinkle of flaky sea salt, enjoy!