Zucchini Sandwich Bread
[social_warfare]
Over the next week or so I’ll be sharing recipes to use my surplus of zucchini. If there’s anything you’d like me to feature on the blog, give me a shout in the comments.
In my house, bread recipes have to follow three rules. They must be easy, able to be made in my Kitchen Aid mixer without too much additional kneading, and appealing to my husband and pre-schooler. (I don’t want to be eating 4 loaves of bread all by myself!) Bonus if it adds in some extra nutrition.
I was looking for a zucchini bread recipe that wasn’t a loaf, and came up high and dry. I wanted to be able to make a sandwich with it, not have it as dessert. This recipe I developed follows all of my criteria and gets rid of some of your extra zucchini!!
Zucchini Sandwich Bread
2-3 loaves
Ingredients:
1 cup warm water,
1 tbsp sugar,
1 tbsp yeast,
2 eggs, 1 tbsp oil, 1 cup shredded zucchini, 4-5 cups flour
Ingredients:
1 cup warm water,
1 tbsp sugar,
1 tbsp yeast,
2 eggs, 1 tbsp oil, 1 cup shredded zucchini, 4-5 cups flour
You can use yellow or green zucchini. Depending on the pickiness of your family, you can peel the zucchini or leave it as is. Make sure you use the small size of shreds on your grater. If you go bigger, the bread won’t rise like regular bread. If you like a denser bread, then use the larger size and omit one egg.
Pour one cup of warm water into a bowl. Mix in sugar, add yeast, and set aside for 10 minutes. You can skip this step if you have quick rise yeast. I personally still like to do it.
Shred two small zucchini or one larger one until you get one cup. Combine the zucchini, oil, yeast mixture, and eggs.
Mix in 3 cups of flour. Knead 1/2 cup of flour at a time until you get a smooth dough. If you are using a mixer, use the dough hook attachment and mix accordingly. Form dough into a ball and place in a greased bowl. Cover with a clean tea towel and put in a warm place to rise for 1 1/2 to 2 hours.
Punch down and form into loaves. Place loaves in greased bread pan and poke air holes with a fork. Let rise another 1-1 1/2 hours. Bake at 350 for around 30 minutes or until golden brown.
When the loaves are done, remove from the bread pan and place on a rack to cool. If you are new to bread making, don’t wash your bread pans unless they are really bad. Just wipe out the crumbs, add more oil to the pans (yes, really) and store for next time.
Once its cool (or at least cool enough to touch–I have no patience when it comes to fresh bread) slice and enjoy!
Will you make this recipe? If you do, please let me know! If you’re on Instagram, tag me @shifting_roots If you’re a Pinterest fan, you can pin this recipe to your boards by clicking the little pin button on your favourite photo.
Kristen Raney
Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots. She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden. She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.
