At the beginning of this year I turned my attention to my outdoor space and spent a bit of time injecting some love into a space that sometimes gets ignored! I set up a little corner of my yard as a fruit and veggie garden and have enjoyed watching it thrive over the summer months. This week I got to harvest a few yummy looking zucchini and so began thinking about ways to use them beyond searing them on the grill. Zucchini bread is classically a sweet bread but I wanted to include a savory twist. The rosemary I grow at home is definitely one of the stars in my herb garden, growing at a rate that even the biggest rosemary fan would struggle to keep up with! It was therefore the perfect herb to pair with my zucchini in this gluten free bread recipe. Adding half a tablespoon of lemon zest lifts the flavor and compliments the zucchini and rosemary perfectly.
My lemon rosemary zucchini bread is great served warm with butter or cream cheese and is the perfect way to get a little extra vegetable into you and your family’s diet. Make up a batch and freeze a loaf or two – it’s the perfect way to use up the zucchini if you have a large harvest or any looking a little worse for wear at the bottom of your refrigerator! If you would like more gluten-free recipe ideas take a look at my potato and green bean salad, my cauliflower pizza crust, or my yummy gluten free vegetable pasea salad. Enjoy! ~ Lia
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Hi, I was wondering where one might purchase the paper wrapping you’ve used?
It’s unbleached parchment paper, which you should be able to find at natural food stores– or online! 🙂 https://www.amazon.com/Beyond-Gourmet-Unbleached-Parchment-71-Square/dp/B001KUWGDS
Just found your site and subscribed! So excited!
I was wondering have you tried to make this with regular AP flour?
Thanks for sharing your world!
Yay, welcome to our crafting community Madai! I actually have not tried this with AP flour because I am gluten free…But I bet it would turn out just as great! I would say to give it a try 😉
I made this last night & the flavour is lovely but it was very dry even when I was mixing it. I kept re-reading the recipe to see if I was missing some other liquid. I used Robin Hood gluten-free flour as I am in Canada and we don’t have access to either of the 2 you mentioned.
Hi Heather, I found it to be very dry (curiously so) until I added the grated zucchini then it was perfect. GF recipes are still a bit of a mystery as it is just a different chemistry.
Just love your site, look forward to it everyday!
Thank you so much for your sweet comment!xx
Sounds yummy, but have to ask, what is xanthan?
It is often used as a thickener in gluten free products since the gluten is what normally provides the stickiness. Many gluten free products are just crumbles without a thickener. If you are making this regular, not the gluten free version you would not need xanthan gum.
Can’t wait to try this bread
I need to make a second batch:-)