Zucchini and Rosemary Bread

Ingredients

• 190g self-raising flour
• 1 tbsp fresh rosemary, finely chopped
• 1 egg
• 120g unsalted butter, melted (see note for DF)
• 60mL olive oil
• 150g sugar
• 1 tbsp lemon zest
• 11⁄2 cups grated zucchini
• 1 tbsp sesame seeds
• 1 tbsp pepita seeds
  
  

Methods

1. Pre heat oven to 180°C and line a standard sized loaf pan with baking paper.
2. In a large bowl, whisk together the flour and rosemary.
3. In a separate bowl, beat the eggs until frothy. Beat in the sugar, then beat in the melted butter and olive oil. Stir in the lemon zest and grated zucchini.
   
   NOTE: Use dairy-free margarine to make this recipe dairy free.
4. Add the dry ingredients to the wet, mixing well. 
5. Spoon batter into the loaf pan and sprinkle the top with sesame seeds and pepitas. Bake for 35-40 minutes (25-30 minutes for fan-forced oven) or until skewer inserted in the middle comes out clean. 
6. Remove from the oven and allow to cool before slicing into 12 slices. Enjoy!

Recipe adapted from Taylor & Holmes. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.