I LOVE zucchini season. Whenever friends tell me their gardens are overflowing, I’m the first to raise my hand and say I’ll take the extra zukes off their hands. My rosemary zucchini bread with almonds and lime zest is inspired by a bread I had while in Guatemala. It’s gluten free, dairy free, and such a unique flavor combination. This zucchini bread is going to be your new favorite, I can feel it.
I’m a sucker for baked goods. I’m not talking about chocolate chip cookies or brownies though. No, what really gets me are the breads and muffins. You can’t go wrong with banana bread, but to me, zucchini bread is number one. Probably because it reminds me of summer and summer is my favorite season. But also because with the addition of vegetables, you can totally say this bread is healthy.
I took it a step further and made this rosemary zucchini bread even healthier by using dairy-free Kite Hill almond yogurt, gluten free flour, coconut oil, and honey. You really can eat a slice of this bread for breakfast and feel good knowing it’s packed with healthy ingredients.
Now, if the rosemary, almond, lime combo is tripping you up, TRUST ME on this one. I had this combination while I was in Guatemala and was blown away by the flavor. It’s light thanks to the lime, but also earthy thanks to the almond and rosemary. I don’t think I’ll ever go back to zucchini bread without these flavors in it. Rosemary zucchini bread is where it’s at people!
I can’t wait for you to try these combination. Really, I’m sitting on the edge of my seat over here. You’re going to love it, then you’re going to share it with our friends at your summer BBQs and picnics, and they’ll all love it to. Just don’t forget to tell them that your good friend Emily and Get Well With Em opened your eyes to the world of rosemary zucchini bread.
That’s all I have for you for now. Until next week.
PIN THE ROSEMARY ZUCCHINI BREAD WITH LIME ZEST AND ALMONDS FOR LATER
My rosemary zucchini bread with almonds and lime zest is inspired by a bread I had while in Guatemala. It's gluten free, dairy free, and such a unique flavor combination. This zucchini bread is going to be your new favorite, I can feel it!
- 1/3 cup coconut oil, melted
- 1/2 cup honey
- 1/2 cup Kite Hill Almond Yogurt, Plain (can sub in plain Greek yogurt)
- 1 1/2 tsp almond extract
- 1 lime, zested and juiced
- 1 cup shredded zucchini
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cup gluten free flour (I use Bob's Red Mill)
- 1/2 tbsp rosemary, finely ground
Preheat oven to 350 degrees.
In a bowl, combine all of the wet ingredients, including the zucchini, lime juice and zest, and almond extract. If your zucchini is extra watery, ball it up in a paper towel and squeeze excess water out over the sink.
Mix wet ingredients together, then fold in the dry ingredients (baking soda and powder, flour, and rosemary). Stir well to combine.
Spray a bread pan with non-stick cooking spray. Transfer batter to the plan.
Place in the oven to cook for 50 minutes. Remove, let cool, then slice and enjoy!
- You can sub maple syrup or agave for the honey.
- You can sub regular flour or whole wheat flour for the gluten free flour