By The South African Mushroom Farmers’ Association (SAMFA)
1.Preheat oven to 180˚C. Lightly brush a 22cm loaf tin with olive oil.
Ingredients
Instructions
2.Line the bottom with a baking paper “sling” so it is easy to lift the loaf out when cool.
3.Squeeze the water out of the grated zucchini. In a medium bowl, combine the zucchini, olive oil, yoghurt, eggs and lemon zest. Mix well.
4.In another bowl, whisk together the gluten-free flour, baking powder, bicarb of soda, salt, all the spices and the fresh rosemary.
5.Heat a drizzle of olive oil in a large frying pan and cook the mushrooms until golden brown. Season lightly.
6.Add the mushrooms to the flour mixture. Mix to coat the mushrooms in the flour.
7.Pour in the wet ingredients and fold everything together until well mixed.
8.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.
9.Let cool in the loaf tin for 15 minutes. Remove the bread from the tin and cool on a wire rack completely before slicing.
10.Serve the mushroom & zucchini bread with a generous swish of herb butter and a sprinkle of flaky sea salt, enjoy!