Nothing feels cozier than enjoying a slice of this bread alongside a steaming cup of tea. Imagine spending a crisp autumn afternoon preparing it from scratch, grating fresh apples and zucchini into a large bowl with oats and golden raisins, while your kitchen fills with the inviting aromas of rosemary and cinnamon. This season, fresh herbs and spices not only evoke fall's warmth but also enhance both flavor and health benefits. Herbs are my go-to for boosting taste and nutrition in my recipes—and in my tea! Keep reading for the recipe that's truly the best gluten-free zucchini bread I've ever enjoyed.

rosemary zucchini bread

*photos by kate zimmerman
I wanted to create a recipe reminiscent of my mom's morning glory muffins, which I used to devour right from the oven. These muffins, filled with shredded zucchini, carrots, apples, golden raisins, and walnuts, represent the essence of a homemade breakfast. My aim was to replicate those flavors in a gluten-free, dairy-free recipe that's brimming with wholesome ingredients, adding an unexpected twist with rosemary.

Quick breads like this are undoubtedly my favorite weekend baking endeavor. There's no yeast, rolling, or kneading involved; it's just about mixing everything together in a large bowl. That means big rewards for minimal effort! I use the grater attachment on my food processor to simplify the grating of zucchini and apples.

rosemary apple zucchini bread on serving platterzucchini bread with a cup of tea


Using plants for wellness is supported by generations of wisdom, and I've recently learned how certain herbs can address specific health issues. I've been incorporating turmeric more often due to its anti-inflammatory benefits, while fennel is a favorite of mine for aiding digestion. Did you know hibiscus can support heart health? Herbal tea is a simple way to add these ingredients to your diet. I also found this Plants for Wellness chart handy for easy reference in the kitchen.

One of the best aspects of this bread is the flexibility in swapping ingredients based on your pantry. If you don't have zucchini, consider using carrot or parsnip, or even substitute some with shredded coconut. You could swap walnuts for pumpkin seeds, or cranberries could easily replace the golden raisins. Feel free to get adventurous and add chocolate chips—I won't tell!

serving rosemary zucchini bread


Recently, I've been trading my afternoon coffee for a cup of Roasted Dandelion Root Tea, which gently supports liver function and aids digestion. I'm already feeling great results. Do you incorporate herbal tea into your daily wellness routine? I've noticed that nourishing my body with healthy ingredients makes unhealthy choices less tempting. Keep reading for the recipe for this delightful rosemary-infused bread, and I'd love to hear your thoughts if you decide to try it!

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Ingredients

  • Non-stick spray
  • 1 cup toasted pecans
  • 3 large eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup applesauce
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tbsp vanilla extract
  • 2 cups gluten-free flour
  • 1 cup almond flour
  • 1 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp grated fresh ginger
  • 1 tsp chopped fresh rosemary
  • 1 1/2 cups grated zucchini
  • 1 cup grated apple
  • 1 1/4 cups old-fashioned oats
  • 1/2 cup golden raisins, soaked in hot water
  • 1/2 tbsp raw sugar

Instructions

  1. Preheat your oven to 350°F. Spray two 8 1/2 x 4 1/2 loaf pans with non-stick spray and line them with parchment paper, allowing for some overhang on the long sides.
  2. In a large bowl, whisk together the eggs, oil, applesauce, granulated sugar, brown sugar, and vanilla until smooth.
  3. In another large bowl, mix the flour, salt, cinnamon, baking powder, baking soda, ginger, and rosemary.
  4. Create a well in the center of the dry ingredients, pour in the egg mixture, and gently combine with a fork (the batter may appear dry). Carefully fold in the zucchini, pecans, golden raisins, and 1 cup of oats.
  5. Transfer the batter into your prepared pans. In a small bowl, combine the raw sugar with the remaining 1/4 cup of oats and sprinkle over the batter.
  6. Bake until a tester inserted into the center comes out clean, about 70-80 minutes. Allow the pans to cool on a wire rack for 30 minutes, then turn the bread out onto the rack to cool completely.