Rosemary Zucchini Bread

Gluten-free • Dairy free • Sugar free

Ingredients:
– 1 C Buckwheat flour
– 1 C Oat flour
– 1 t baking powder
– 1/2 t bicarbonate of soda
– 3 – 4 small baby marrows
– 4 sprigs of rosemary
– 1 T crushed garlic
– 3 eggs
– 2 yolks
– 10 ml Ina Paarman’s potato spice
– S&P

Method:
1. Preheat the oven to 180°C. Line a bread tin with baking paper. Combine the dry ingredients.
2. Place the baby marrows, rosemary (stalks removed) and garlic into a food processor or preferably a nutribullet.
3. Lightly whisk the eggs, yolks and add flavorings.
4. Add the wet mix and egg mix to the dry mix and mix well.
5. Pour the batter into your prepared loaf tin and bake for 35 – 45 minutes.