Add Row
Add Element
UPDATE
Add Element
  • Home
  • Subscribe
  • Contact Us
  • Categories
    • Health Tips
    • Fitness
    • Recipes
Add Element
  • Facebook
    update
  • Valis Pro Twitter
    update
  • Valis Pro Google
    update
  • LinkedIn
    update
  • Alignable
    update
  • Youtube
    update
  • Instagram
    update
  • All Posts
  • Health Tips
  • Fitness
  • Recipes
2 Minutes Read

Rosemary Zucchini Bread

This grain-free Rosemary Zucchini Bread is incredibly fluffy and has just the right amount of crunch from walnuts and pepitas. I love the subtle taste of rosemary combined with the buttery taste of olive oil for a unique spin on a class recipe, which comes along with extra brain benefits.

Rosemary is linked with improved cognition and memory, and it’s also packed with antioxidants. Olive oil is rich in monounsaturated fats, particularly oleic acid, which can reduce C-reactive protein and inflammation and may even assist in cancer protection by its effect on genes. Plus, it is a powerful food for cardiovascular health. Zucchini adds fiber and flavor as well as vitamin A to support eye health and immunity.

Ingredients

  • 1 ½ cups packed grated zucchini
  • 1 ½ teaspoons sea salt
  • 5 large pasture-raised eggs
  • ½ cup high-quality olive oil
  • ¼ cup maple syrup or honey
  • 2 ¼ cups fine almond flour
  • 2 tablespoons coconut flour
  • 3 teaspoons baking powder, aluminum free
  • ½ cup raw walnuts, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons raw pepitas (pumpkin seeds)

Instructions

1. Preheat the oven to 350°F.
2. Transfer your grated zucchini to a medium bowl along with the sea salt and mix. Set aside.
3. In a different bowl, whisk together eggs, olive oil (save a few drops for greasing the loaf pan), and sweetener of choice. Whisk well until fluffy.
4. In a large bowl mix, stir together almond flour, coconut flour, baking powder, walnuts, and rosemary. Stir to combine.
5. Pour the wet ingredients into the dry ingredients and stir until well combined.
6. After the zucchini has “sweat” for 10 minutes, transfer the grated zucchini into a colander and press until most of the liquid has drained. Discard liquid.
7. Add the zucchini to the batter and mix well until incorporated.
8. Lightly grease an 8x4-inch loaf pan with the reserved olive oil, or line with parchment paper, and pour batter into the prepared pan. Use a spatula to smooth the top. Sprinkle the pepitas on top of the loaf and gently press them slightly into the batter so they stick to the surface.
9. Transfer the loaf pan to the oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before flipping and cutting. Try it with Matcha Butter.
Recipes

48 Views

0 Comments

Write A Comment

*
*
Related Posts All Posts
08.20.2025

Sesame Noodles with Chicken and Cucumber  

SERVINGS: 2 PREP TIME: 15 MINUTES COOKING TIME: 22 MINUTESINGREDIENTS10 oz [280 g] Skinless Chicken Breast0.5 tsp [2.33 g] Avocado Oil1 tsp [2.8 g] Garlic Powder1 dash [0.4 g] Salt4 oz [114 g] Dry Soba Japanese Noodles1 cup [170 g] Edamame (Shelled) (Cooked)1 medium [201 g] Cucumber (Peeled and chopped)1 tablespoon [13.6 g] Sesame Oil0.25 cup [63.75 g] Soy Sauce1 tsp [4.5 g] Rice Vinegar0.5 tsp [0.9 g] Ginger (Ground)1 tbsp [9 g] Sesame Seeds1 tsp [1.8 g] Red Pepper Flakes (Optional)3 stalk [45 g] Green Onions (Chopped)DIRECTIONSPreheat oven to 400 degrees F (205 degrees C).Place chicken on an oven safe dish and coat with avocado oil, garlic powder, and salt. Bake in the oven for approximately 22 minutes, until cooked through. When chicken is fully cooked allow to rest then chop.While chicken bring a pot of water to a boil and add soba noodles. Cook as instructed on the package (usually 3-4 minutes). When done cooking, drain and rinse with cold water.In a small bowl mix together sesame oil, soy sauce, rice vinegar, ground ginger, sesame seeds, and red pepper flakes.Toss sesame oil sauce with the soba noodles. Top soba noodles with chopped green onion, edamame, cucumber, and cooked chicken.NUTRITION INFOCalories : 593.13 Fat : 16.46 g Carbs : 62.01 g Protein : 53.27 g Fiber : 6.2 g Sugar : 7.85 g Sesame

08.20.2025

Turkey & Veggie Skillet with Cauliflower Rice

SERVINGS: 1 PREP TIME: 10 MINUTES COOKING TIME: 10 MINUTESINGREDIENTS1 tbsp [14 g] Avocado Oil8 oz [224 g] Ground Turkey0.5 medium [98 g] Zucchini (Diced)0.5 medium (approx 2-3/4" long, 2-1/2" dia) [57 g] Red Bell Pepper (Diced)0.25 onion [27.5 g] Yellow Onions (Chopped)1 cup [100 g] Riced Cauliflower 0.5 tsp [1.4 g] Garlic Powder1 dash [0.63 ml] Kosher Salt1 dash [0.1 g] Black PepperDIRECTIONSHeat avocado oil in a large skillet over medium heat.Add the ground turkey and cook for 5–7 minutes,breaking it up with a spatula, until it’s browned and fully cooked.Add the zucchini, bell pepper, and onion to the skillet with the turkey. Sauté for 4–5 minutes, stirring occasionally, until the vegetables are softened.Stir in the cauliflower rice, garlic powder, sea salt, and pepper. Cook for an additional 2–3 minutes, until everything is heated through and well combined.Taste and adjust seasoning if needed. Serve warm.NUTRITION INFO Calories : 510.5 Fat : 30.39 g Carbs : 14.53 g Protein : 48.32 g Fiber : 6.23 g Sugar : 8.79 g

08.13.2025

Beef & Zucchini Skillet with Sweet Potato Mash

SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 20 MINUTES INGREDIENTS 8 oz [224 g] Ground Beef 1 medium (6-8 inches) [150 g] Zucchini (Diced) 0.25 onion [27.5 g] Yellow Onions (Chopped) 1 tbsp [14 g] Avocado Oil 0.25 tsp [0.57 g] Smoked Paprika 0.5 tsp [0.6 g] Kosher Salt (Divided) 1 dash [0.15 g] Black Pepper 1 medium [114 g] Sweet Potato (Peeled & Cubed) 1 tbsp [12.8 g] Clarified Butter Ghee ccDIRECTIONS Bring a pot of water to a boil. Add the sweet potato cubes and cook for 10–12 minutes, or until fork-tender. Drain well, then mash with clarified butter or ghee and half the salt. Set aside and keep warm. Meanwhile, heat avocado oil in a skillet over medium heat. Add the onion and zucchini and sauté for 5 minutes, until softened. Add the ground beef, smoked paprika, black pepper, and the remaining salt to the skillet. Cook for 6–8 minutes, breaking up the beef with a spatula, until fully browned and cooked through. Serve the beef and veggie mixture over or alongside the mashed sweet potatoes. NUTRITION INFO Calories : 475.51 Fat : 35.72 g Carbs : 16.15 g Protein : 28.21 g Fiber : 3.21 g Sugar : 4.63 g

Terms of Service

Privacy Policy

Core Modal Title

Sorry, no results found

You Might Find These Articles Interesting

T
Please Check Your Email
We Will Be Following Up Shortly
*
*
*