Gluten Free Mushroom & Zucchini Bread

Delicious side to have with your soup or summer lunch
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Culinary Collection, Side Dish, Soup, Soups, Breads and Stews
Cuisine South African
Servings 1 loaf


Zucchini filling

  • 180 g zucchini shredded
  • 125 ml good quality olive oil
  • 125 ml full cream plain Greek-style yoghurt
  • 2 large eggs
  • 1 lemon zest

Bread mix

  • 325 g 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


  • 250 g small portabellini mushrooms sliced
  • olive oil
  • salt and pepper to taste


For the zucchini

  • 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.
    Mix well.

For the bread

  • 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.

For the mushrooms

  • 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.

To finish

  • 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!
Keyword bread, sides, vegetarian