Gluten-free mushroom and zucchini bread: Healthy and tasty

Bread is a universal constant and there are thousands of variations out there. We don’t want you to look too far for something tasty so we present you with this gluten-free mushroom and zucchini bread. This savoury bread is great for those who are staying away from gluten but still want their bread-fix. You also have healthy mushrooms and marrow in this fully-loaded loaf that also add flavour and texture. It looks great too, doesn’t it?

Gluten-free mushroom and zucchini bread tips

Even though the mushrooms will cook, you can get rid of some of the liquid by dry-frying them for a bit. Make sure to squeeze out as much moisture from the zucchini shreds as possible so that it doesn’t interfere with the bread. The best topping is a thick spread of herb compound butter. To make compound butter, mix some of your favourite fresh berbs, garlic and even some chili, with some salted butter.

Do you like to bake bread that goes against the grain? Try our gluten-free mushroom and zucchini bread with some herb compound butter.

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Gluten-free mushroom & zucchini bread recipe

0 from 0 votes Recipe by Gary Dunn Course: Snack, SideCuisine: GlobalDifficulty: Easy Servings


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    180 g shredded zucchini (from about 2 large zucchini / marrows)

    125 ml good quality olive oil

    125 ml full-cream plain Greek-style yoghurt

    2 large eggs

    Zest of 1 lemon

    325 g gluten free flour mix

    1 tsp baking powder

    ½ tsp bicarb of soda

    1 tsp sea salt

    1 tsp smoked paprika

    1 tsp onion powder

    1 tsp garlic powder

    1 tsp fresh rosemary leaves, minced

    250 g portabellini mushrooms, sliced

    olive oil

    salt and pepper, to taste


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


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