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.
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!