Course Culinary Collection, Side Dish, Soup, Soups, Breads and Stews
Cuisine South African
125mlgood quality olive oil
125mlfull cream plain Greek-style yoghurt
325ggluten free flour mix
½tspbicarb of soda
1tspfresh rosemary leaves, minced
250g small portabellini mushroomssliced
salt and pepperto 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.
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!