Lemon Rosemary Zucchini Bread
This Lemon Rosemary Zucchini Bread is a savory version of a summer staple, baked gluten-free with almond flour and a touch of black pepper.
Zucchini is a wonderfully versatile vegetable and I am grateful to have a bounty in my garden every summer. I was looking for an easy and gluten-free bread to serve with summer soups and salads and… voila! My garden spoke to me for this Lemon Rosemary Zucchini Bread. Growing near my zucchini patch is a lovely rosemary plant that is uber fragrant in the hot weather. I gathered up my bounty and headed to the kitchen thinking about how nice a little lemon and black pepper would be to brighten up the flavors. The result is a moist, savory loaf that is easily thrown together in a food processor on a cool morning and ready for Fika or a picnic in no time!
The Ingredients for Lemon Rosemary Zucchini Bread:
You will need a nice garden-fresh zucchini of a reasonable size for this recipe. Ground flax meal acts as a binder and absorbs extra moisture which may come from the zucchini. The flax also adds fiber and works as fat so that no additional oil is needed in the recipe! Lemon zest, fresh rosemary, and black pepper create the savory personality of the bread while the maple syrup adds a touch of sweetness.
I use Anthony’s Goods Premium Blanched Almond Flour as I find it has the perfect texture and flavor for any recipe calling for almond flour.
Pulse together all dry ingredients in a food processor.
Add the eggs, syrup, rosemary, and lemon zest.
Grate the zucchini directly onto a clean tea towel.
You will need 8 ounces of the shreds.
Squeeze the towel around the grated zucchini to remove excess liquid. Do this over a bowl or sink.
Add the grated zucchini to the food processor and carefully pulse in, taking care not to liquefy the shreds. Can also do this by hand.
I like to bake the Lemon Rosemary Zucchini Bread in two 7 x 3 1/2-inch baking pans to have smaller loaves and slices. You may also use one 9 x 5-inch loaf pan. Spray the pans with oil and line the bottoms with parchment paper to prevent sticking.
Add the batter to the pan(s) and bake until golden brown and a tester inserted in the center comes out clean.
The bread will rise to the top of the pan(s) and have a wonderful savory aroma.
Serve the Lemon Rosemary Zucchini bread with your favorite spread–butter, cream cheese, jam, pâte…or just eat it straight on its own! It is a most wonderful Fika treat with coffee, or perfect for picnicking or gift-giving 🙂
Lemon Rosemary Zucchini Bread also pairs perfectly with Golden Gazpacho!
Lemon Rosemary Zucchini Bread
Ingredients
- 10 ounces finely ground blanched almond flour
- 2 tablespoons ground flax meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 4 large eggs, room temperature
- ¼ cup maple syrup or honey
- 2 teaspoons finely chopped fresh rosemary
- Zest of one large lemon, finely chopped
- 8 ounces fresh zucchini
Instructions
- Preheat oven to 350° Fahrenheit.
- In the bowl of a food processor, combine the almond flour, flax, baking powder and soda, salt and pepper. Pulse to combine.
- Add the eggs, maple syrup, rosemary, and lemon zest to the almond flour mixture. Pulse until well-combined.
- Grate the zucchini onto a clean tea towel. You will want 8 ounces. Wrap the towel tightly around the grated zucchini and squeeze the excess liquid into a bowl or sink. Add the grated zucchini to the food processor and gently pulse into the batter, taking care not to liquefy the shreds. Can also be stirred in by hand.
- Transfer the batter into one 9 x 5-inch or two 7 x 3½-inch pans that have been oiled and the bottoms lined with parchment.
- Bake for 40-45 minutes for a large loaf or 30-35 minutes for smaller loaves. The bread is done when it is nicely browned and a tester inserted in the center comes out clean.
- Cool the loaves in the pans for about 20 minutes, then turn out onto cooling racks and remove parchment.
- Slice and serve with butter, cream cheese, jam or alongside your favorite soup! The bread will stay fresh and moist for several days wrapped in plastic and stored in the refrigerator.
Notes
- Try adding a couple of tablespoons of grated parmesan or asiago to this recipe or a quarter cup of crumbled goat cheese for an even more savory preparation!
- Pairs beautifully with Golden Gazpacho!
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