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.
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 denser bread, then use the larger size and omit one egg.
- 1 cup warm water
- 1 tbsp sugar
- 1 tbsp yeast
- 2 eggs
- 1 tbsp oil
- 1 cup shredded zucchini
- 4-5 cups flour
- 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 250 for 30 minutes or until golden brown. When the loaves are done, remove form the bread pan and place on a rack to cool.
Will you make this recipe?
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