Rosemary Zucchini Bread

Ingredients

• 1 ½ cups packed grated zucchini
• 1 ½ teaspoons sea salt
• 5 large pasture-raised eggs
• ½ cup high-quality olive oil
• ¼ cup maple syrup or honey
• 2 ¼ cups fine almond flour
• 2 tablespoons coconut flour
• 3 teaspoons baking powder, aluminum free
• ½ cup raw walnuts, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons raw pepitas (pumpkin seeds)

Method

Step 1

Preheat the oven to 350°F.

Step 2

Transfer your grated zucchini to a medium bowl along with the sea salt and mix. Set aside.

Step 3

In a different bowl, whisk together eggs, olive oil (save a few drops for greasing the loaf pan), and sweetener of choice. Whisk well until fluffy.

Step 4

In a large bowl mix, stir together almond flour, coconut flour, baking powder, walnuts, and rosemary. Stir to combine.

Step 5

Pour the wet ingredients into the dry ingredients and stir until well combined.

Step 6

After the zucchini has “sweat” for 10 minutes, transfer the grated zucchini into a colander and press until most of the liquid has drained. Discard liquid.

Step 7

Add the zucchini to the batter and mix well until incorporated.

Step 8

Lightly grease an 8x4-inch loaf pan with the reserved olive oil, or line with parchment paper, and pour batter into the prepared pan. Use a spatula to smooth the top. Sprinkle the pepitas on top of the loaf and gently press them slightly into the batter so they stick to the surface.

Step 9

Transfer the loaf pan to the oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before flipping and cutting. Try it with my Matcha Macadamia Butter.

Nutritional Information

Nutritional analysis per serving: Calories: 257, Total Fat: 22g, Saturated Fat: 3g, Cholesterol: 67mg, Sodium: 381mg, Carbohydrates: 10g, Fiber: 3g, Sugars: 6g, Protein: 7g, Net Carbs: 7g

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