Zucchini Yeast Bread
Submitted by mari
Rustic zucchini yeast bread with a golden olive oil crust and soft, moist crumb. Grated zucchini adds moisture while yeast gives this loaf real bakery-style chew and rise.
YIELD
12 servingsPREP
3 hrsCOOK
45 minREADY
4 hrsThis bread eats like something from a European farmhouse bakery.
Grated zucchini gets salted, drained, and kneaded straight into a simple yeast dough with nothing more than flour and water. The zucchini melts into the crumb as it bakes, keeping every slice soft and moist for days.
The outside? Brushed with olive oil and baked at a high 425°F until it’s crackling golden and fragrant.
It takes some patience with two rises, but the hands-on work is minimal, and the reward is a loaf that makes the whole house smell incredible.
Pro Tips
- Salt and drain the zucchini first. This is non-negotiable. Skip this step and you’ll end up with a soggy dough that won’t hold its shape.
- Add water gradually. You might not need all of it. The zucchini brings its own moisture, so go slow and stop when the dough pulls together.
- Knead until smooth and elastic. This bread relies on gluten development for structure, so give it a solid 8 to 10 minutes by hand.
- Brush generously with olive oil before baking for that signature golden, slightly crisp crust.
Ingredients
Directions
In a colander, alternate layers of grated zucchini and salt. Leave for 30 minutes over a bowl or sink. Then squeeze out the moisture with your hands.
Combine the yeast with ¼ cup of lukewarm water, stir, and leave to dissolve for 15 mins.
Place the zucchini, yeast, and flour in a bowl. Stir together, and add just enough of the remaining water to obtain a rough dough.
Transfer to a floured surface and knead until smooth and elastic. Return the dough to the bowl, cover with a plastic bag, and leave to rise in a warm place until doubled in size, about 1½ hrs.
Grease a baking sheet. Punch down dough with fist and knead into a tapered cylinder. Place on baking sheet, cover, and leave to rise in a warm place until doubled in volume, about 45 mins.
Preheat oven to 425℉ (220℃). Brush with olive oil and bake until golden, 40 to 45 minutes. Cool on a wire rack.
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