Lemon Rosemary Zucchini Bread (dairy free with Gluten free alternatives)

22 Sep


This post is a celebration of bountiful items from our garden and an incredibly large zucchini my friend passed on from her garden. The combination of lemon and rosemary adds a subtle but exciting twist to this classic. I included flour options for gluten free and gluten breads here, they are both delicious.


GF FLOUR- 2 cups sorghum flour, 1 cup tapioca starch/flour, 1 1/4 teaspoon xantham gum
Gluten flour- 3 cups all purpose flour

2 teaspoons baking soda
1/2 teaspoon baking powder
2 Tbsp minced fresh rosemary
2 eggs
1/2 cup olive oil
1/4 cup melted earth balance butter
1/2 teaspoons salt (omit if using salted butter)
1 cup sucanut or coconut sugar
1 Tbsp lemon zest
3 cups grated zucchini

Preheat oven to 350F. Grease two loaf pans or one large pan.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.

Beat the eggs by hand. Mix in the sugar. Mix in the melted earth balance and olive oil. Stir in the lemon zest and grated zucchini. Add the dry ingredients to the wet, do not overmix.

Bake in a 350°F oven for 30- 50 minutes, depending on the type of pan. If you gently press down on the surface of the loaf, it should bounce back, and a bamboo skewer inserted into the center should come out clean.


This is most delicious served warm, but will keep for several days.



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