Good afternoon friends!

Today I bring to your attention zucchini bread. This bread turns out very soft, tasty and summery. The recipe is very simple. If your family members love zucchini, then they will definitely appreciate this bread. My two year old daughter eats it with pleasure.

Cooking time: 2.5 hours

Calorie content per 100 g: 225 kcal

Ingredients:

  • flour - 350-400 g (the amount of flour depends on the juiciness of the zucchini)
  • Zucchini - 400 g
  • yeast - 1 tsp.
  • vegetable oil - 1 tbsp (+ a little more)
  • salt, ground black pepper

How to make zucchini bread:

Peel the zucchini, grate it on a coarse grater, add salt (0.5 tsp) and place in a colander for 20 minutes to drain excess liquid.

Dissolve yeast in 1 tbsp. l. warm water, wait until bubbles form on the surface.

Sift flour (330 g) with 0.5 tsp. salt, add squeezed zucchini to it.

Add 1 tablespoon of vegetable oil (sunflower or olive), dissolved yeast and a little ground pepper to the flour. Start kneading.

At first it may seem that there is little liquid in the dough, but the zucchini will release more and more juice as you knead, so take your time adding water. You will probably need to add more flour. Add it 1 tablespoon at a time and knead until the dough becomes elastic, but at the same time a little sticky.

Grease the dough with vegetable oil, place in a bowl and put in a warm place for an hour. During this time, it will double in size and become even more airy and sticky.

Grease your hands with oil and form the dough into bread. Place it in the mold and leave it to rise for 20-30 minutes.

Mix warm water with sugar and yeast, leave the dough in a warm place until it foams, for 10-15 minutes.

In a deep bowl, combine the squeezed zucchini with finely chopped onion, pour in the dough and sunflower oil. Add salt and gradually add flour, stir. If desired, you can also add greens to the dough, it will not be unnecessary.

Add flour until the dough almost stops sticking to your hands. It should be soft and keep its shape.

Line a baking tray with baking paper, shape the bread into a round or oval shape, and grease the top of the zucchini bread with sunflower oil. Leave the bread until it doubles in volume, covering it with a towel.

After 40-45 minutes, the bread and zucchini will become rounded and enlarged.

Preheat the oven to 220 degrees, make shallow cuts on the top of the bread with a sharp knife. Bake the bread for 35-40 minutes, when it is slightly browned, reduce the temperature to 180 degrees. Cool the finished bread on a wire rack.

What are you cooking during zucchini season? From this vegetable you can create a lot of dishes for every taste - from simple pancakes and caviar to stuffed zucchini and complex pies, from excellent jam to delicious candied fruits. You can even make bread from zucchini! This bread turns out soft and tender, with a thin crust. And even if zucchini is not a favorite in your family, no one will even guess that they are present in the recipe. They will only be pleasantly surprised: “Oh! What delicious bread we have today!”

Bread with zucchini can be given any shape: make it round, mold it into a loaf, bake it in a mold or braid it, or you can roll it into a ball - it will turn out very elegant.

Cooking time: about 3 hours

Ingredients

  • 1 small zucchini (about 200 grams)
  • 2 cups white wheat flour
  • 1 cup whole wheat flour
  • 1 cup whey, buttermilk or milk
  • 1 teaspoon dry yeast
  • 1 teaspoon salt
  • 0.5 tsp sugar

It is better to knead the dough in a bread machine or food processor, because zucchini produces a lot of juice and the dough will be sticky at the very beginning of kneading. This recipe used a Binatone BM-2068 bread maker.

Preparation

This kind of bread can be cut when it is still warm - it is very tasty even just like that, without anything. Bon appetit!

Depending on your mood and circumstances, zucchini bread can easily be turned into a salty snack pie or vice versa - into a sweet dessert. Tiny pieces of zucchini give the finished bread incredible juiciness, while seeming to dissolve in the dough. Almost invisible and imperceptible to the taste, they allow you to easily prepare porous and incredibly juicy bread, without limiting your imagination in choosing other ingredients.

Prepare the ingredients according to the list.

Mix dry ingredients: flour, spices, baking soda and baking powder.

Combine vegetable oil, sugar and eggs at room temperature. Beat for 1-2 minutes until the mixture is smooth.

Add grated zucchini and apple. Measure the required volume using a 250 ml cup - you will need 1 cup of grated zucchini and 0.5 cup of grated apple (press the pulp firmly into the measuring cup). Beat the mixture for another 30 seconds.

Add the prepared dry ingredients mixture, vanilla, essences (if using) and orange zest. Mix everything thoroughly.

Lastly, add chopped nuts and coconut flakes (or dried fruits, chocolate - to taste). The nuts can be pre-fried in a dry frying pan for 7-8 minutes, and then lightly chopped with a knife.

Mix everything again and place the dough in a baking dish lined with baking paper.

Place the bread in the oven and bake for 55-65 minutes at 180 degrees. Check readiness by piercing the bread with a wooden stick. Turn off the oven and cool the bread for 10-15 minutes with the door open.

Decorate the bread according to your mood. I used a simple glaze of egg whites whipped with powdered sugar and a few pinches of chopped nuts.

Zucchini bread is ready!

The finished bread turns out incredibly juicy, has a rich fruity taste and a very seductive aroma.

Zucchini bread will stay fresh for several days if cooled completely and wrapped in paper, linen, or a plastic bag with small holes. Bread without glaze can be stored at room temperature, while bread covered with glaze can be stored in the refrigerator. Bon appetit!

I don’t eat store-bought bread, or indeed any yeast baked goods. If I want something like that, then I cook myself rye yeast-free bread in the oven.

I prefer vegan food. Accordingly, I bake vegan bread - exclusively from plant ingredients (without eggs and).

Today I want to tell you about my own, fantasy, but very simple recipe for zucchini bread.

The idea of ​​such bread was born spontaneously. Once, after cooking, I had one zucchini left, and it was “neither here nor there.”

At first I thought about frying it, and then I decided that it would be best to bake it in the oven, and in some original way. Why not make dough for yeast-free bread from zucchini?

After cutting the zucchini into slices, I blended it in a blender with a small amount of water. It turned out like zucchini puree.

Having transferred this puree into a deep plate, I added baking powder (about a third of the bag), whole grain rye flour (about five or six spoons), a couple of tablespoons of coconut oil and a little salt.

After mixing everything, I got a yeast-free vegan dough with the consistency of thick sour cream.

It’s worth saying that my flour is not completely rye. This is a mixture of several types of whole grain flour. The base is rye, and the additives are wheat and oats. The flour is quite coarse and dark, but that makes it healthier. I love this one, but it’s difficult to create gastronomic masterpieces from it.

I was afraid to shape the squash dough into a traditional loaf of bread, in case it had a hard time rising? Therefore, I laid out the dough on a baking sheet in the form of small buns.

Bake in the oven for 25 minutes at 180 degrees. The miniature loaves of bread turned out great. 🙂

I do this quite often now. True, I’m trying to curb my craving for baking. Vegan yeast-free bread is, of course, less harmful than its yeast counterpart made from premium white flour. However, even coarse rye flour is not the healthiest product...

Yes... I keep thinking, shouldn’t I bake carrot yeast-free bread?

Bon appetit, good health and lots of imagination! 🙂 Comments and reposts are welcome!