Gluten Free Mushroom & Zucchini Bread
Delicious side to have with your soup or summer lunch
Ingredients
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
Mushrooms
- 250 g small portabellini mushrooms sliced
- olive oil
- salt and pepper to taste
Instructions
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!