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 a denser bread, then use the larger size and omit one egg.
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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.