rosemary zucchini bread - gluten/grain free

Makes: 12-14 slices   Prep Time: 15 minutes   Cook Time: 50 minutes

This grain-free Rosemary Zucchini Bread is incredibly fluffy and has just the right amount of crunch from walnuts and pumpkin seeds. 

It has a subtle taste of rosemary combined with the buttery taste of olive oil for a unique spin on a class recipe, which comes along with extra brain benefits. Rosemary is linked with improved cognition and memory and it’s also packed with antioxidants.

Olive oil is rich in monounsaturated fats, particularly oleic acid, which can reduce C-reactive protein and inflammation and may even assist in cancer protection by it’s affect on genes. And it’s a powerful food for cardiovascular health.

Zucchini adds fiber and flavor as well as vitamin A to support eye health and immunity.

 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:
​1. Preheat the oven to 175C
2. Transfer your grated zucchini to a medium bowl along with the sea salt and mix. Set aside.
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.
4. In a large bowl mix, stir together almond flour, coconut flour, baking powder, walnuts, and rosemary. Stir to combine.
5. Pour the wet ingredients into the dry ingredients and stir until well combined.
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.
7. Add the zucchini to the batter and mix well until incorporated.

Recipe Compliements Dr. Mark Hyman: https://drhyman.com/blog/category/recipes/