Combine spelt bread flour, all-purpose flour, yeast, sugar, and salt in a large bowl.

Mix well to combine.

Add minced garlic, rosemary, shredded zucchini, and sunflower seeds to the flour mixture.

Add lukewarm water a little at a time and knead the dough by hand or with an electric mixer using a dough hook attachment.

Continue kneading until the flour comes together and the dough is smooth and firm, slowly until the dough comes clean from the sides of the bowl.

Be careful when adding water, as the shredded zucchini contains moisture.

The dough should come together well at this point; slightly sticky is fine.

Place the dough ball in a well-oiled bowl, turning the dough a few times so that the dough surfaces are protected by oil.

Tightly cover the bowl with cling wrap.

Place in a warm, draft-free area to rise until the zucchini bread dough is doubled in size.

After the dough has doubled, divide the dough into two balls and flatten them slightly.

Sprinkle some rosemary on top.

Place on a baking sheet, cover with plastic wrap again, and let rest for the second rise.

Minutes before the rise period is over, preheat the oven to 190°C or 375°F.

Using a sharp knife, make surface cuts on the dough to avoid cracking.

Bake at 190°C or 375°F for 30 to 40 minutes until the top is a nice golden brown, taking care not to over-bake.

The bread loaves should sound hollow when tapped on the back side.

Once done, remove the Zucchini Bread from the oven and immediately brush with butter.

Let the butter melt, softening the crust.

Allow them to cool completely on a wire rack.

Serve the Rustic Rosemary Garlic Zucchini Bread along with Pasta In Roasted Red Pepper Sauce for a weekend dinner.