Gluten-free mushroom and zucchini bread: Healthy and tasty

Bread is a universal constant and there are thousands of variations out there. We don’t want you to look too far for something tasty so we present you with this gluten-free mushroom and zucchini bread. This savoury bread is great for those who are staying away from gluten but still want their bread-fix. You also have healthy mushrooms and marrow in this fully-loaded loaf that also add flavour and texture. It looks great too, doesn’t it?

Gluten-free mushroom and zucchini bread tips

Even though the mushrooms will cook, you can get rid of some of the liquid by dry-frying them for a bit. Make sure to squeeze out as much moisture from the zucchini shreds as possible so that it doesn’t interfere with the bread. The best topping is a thick spread of herb compound butter. To make compound butter, mix some of your favourite fresh berbs, garlic and even some chili, with some salted butter.

Do you like to bake bread that goes against the grain? Try our gluten-free mushroom and zucchini bread with some herb compound butter.

Gluten-free mushroom & zucchini bread recipe

5 from 1 vote

Recipe by South African Mushroom Farmers’ Association Course: Snack, SideCuisine: GlobalDifficulty: Easy

Servings

1

loaf

Prep time

25

minutes

Baking Time

60

minutes

Total time

1

hour 

25

minutes

Ingredients

• 180 g 180 shredded zucchini (from about 2 large zucchini / marrows)

• 125 ml 125 good quality olive oil

• 125 ml 125 full-cream plain Greek-style yoghurt

• 2 large 2 eggs

• Zest of 1 lemon

• 325 g 325 gluten free flour mix

• 1 tsp 1 baking powder

• ½ tsp ½ bicarb of soda

• 1 tsp 1 sea salt

• 1 tsp 1 smoked paprika

• 1 tsp 1 onion powder

• 1 tsp 1 garlic powder

• 1 tsp 1 fresh rosemary leaves, minced

• 250 g 250 portabellini mushrooms, sliced

• olive oil

• salt and pepper, to taste

Method

• 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.
• 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.
• 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!

Notes

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Looking for more tasty and healthy bread recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

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