Gluten-Free Rosemary Zucchini Bread

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This incredible recipe is based off of @healthywithnedi with a few small tweaks. I’m blown away! It’s for sure my new favourite recipe. This bread won’t make you feel bloated, it’s high in fiber and protein, so it will keep you feeling fuller longer and a bonus - it’s packed with veggies!

Ingredients:
• 1.25 cups almond flour
• 3/4 cup cassava flour (I’ve also swapped this for buckwheat + oat flour and it turned out great)
• 2 Tbsp coconut flour
• 1/4 cup psyllium husk
• 1/3 cup ground flaxseeds
• 1 tsp BRAGGS
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp baking powder
• 1 tsp sea salt
• 3/4 tsp turmeric
• 1/2 tsp cayenne
• 1/4 cup pumpkin seeds
• 1 medium sized-zucchini, grated
• 1 carrot, grated
• 1 shallot, finely chopped
• 1 Tbsp parsley, chopped
• 2 organic eggs
• 1 Tbsp extra virgin olive oil
• 2 Tbsp dried Rosemary

Method:
1. Preheat oven to 400F.
2. Grate carrot + zucchini and finely chop onion + parsley.
3. Add dry ingredients + spices to bowl. Add grated veg + onions.
4. Whisk eggs and add to dry ingredients along with oil.
5. Mix to form dough.
6. Line a loaf pan with a silicone baking sheet or parchment paper. Add dough and top with pumpkin seeds, rosemary + sea salt.
7. Bake for 45-50 mins depending how deep your loaf pan is.
8. Turn oven off, let sit in oven for 10 mins the let cool on counter for 30 mins.

I topped mine with avocado! Enjoy xx
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