Bread with zucchini
Zucchini Bread: A Fluffy and Aromatic Delight
Do you dream of fresh, fluffy bread full of flavors? This zucchini bread recipe is just what you need! Inspired by a specialty magazine, I adapted it to achieve the perfect dough, and the result is a bread that will not only delight you but also provide extra nutrients thanks to the zucchini. Whether you serve it for breakfast, lunch, or dinner, this delicacy will surely become your favorite.
Preparation time: 15 minutes
Baking time: 110 minutes
Total time: 125 minutes
Number of servings: 10 slices
Ingredients:
- 350 g white flour
- 150 g whole wheat flour
- 2 tablespoons rye flakes
- 250 ml warm water
- 50 g fresh yeast
- 1 teaspoon honey
- 1 tablespoon olive oil (ideally organic)
- 1 teaspoon salt
- ½ small zucchini
Step-by-step preparation:
1. Preparing the ingredients: Start by gathering all the necessary ingredients. Make sure the flour is of good quality and the zucchini is fresh. It will add not only moisture but also a subtle taste and wonderful aroma to your bread.
2. Using the bread machine: Place all the ingredients in the bread machine's pan, following the correct order. Start with the warm water, then add the fresh yeast, honey, and olive oil. These wet ingredients will activate the yeast, helping the dough to rise.
3. Adding the flours and salt: Continue by adding the white flour and whole wheat flour. The whole wheat flour will give the bread a deeper flavor and an interesting texture. Finally, add the salt, making sure it does not come into direct contact with the yeast to avoid inhibiting its activity.
4. Mixing and kneading: Select the rapid program (program 2) on your bread machine and let it do its job. It will knead the dough for about 10 minutes, ensuring that all ingredients are well combined.
5. Preparing the zucchini: In the meantime, wash the zucchini well, then dry it with a clean towel. Use a fine grater to grate it. This will be added later to the dough, bringing a moist texture and delicate flavor.
6. Adding the zucchini: At the sound signal of the machine, when the dough is well kneaded, open the lid and add the grated zucchini. Let the machine continue with the kneading and baking program.
7. Baking the bread: After 110 minutes, your bread is ready! Check that it has risen beautifully and has a golden crust. Carefully remove the pan from the machine and let the bread cool on a rack.
8. Serving: Once the bread has completely cooled, slice it and serve it plain, with butter, or as an accompaniment to various dishes. It pairs wonderfully with cheeses, olives, or a warm soup.
Useful tips:
- What type of zucchini to use? Zucchini is ideal, but you can experiment with larger zucchinis, making sure to peel and drain them well.
- Whole wheat flour: Experiment with different types of whole wheat flour, such as rye or spelt, for different flavors and textures.
- Vegan option: You can replace honey with a vegan sweetener, such as maple syrup or agave syrup.
Nutritional information (per slice):
- Calories: approximately 120 kcal
- Protein: 4 g
- Fat: 2 g
- Carbohydrates: 22 g
- Fiber: 2 g
To turn this recipe into a real feast, you can pair it with a fresh tomato and basil salad or a glass of natural orange juice. Zucchini bread is also perfect for a healthy breakfast alongside a cup of green tea or coffee.
Frequently asked questions:
1. Can I use dry yeast?
Yes, you can use dry yeast, but for a fluffier bread, fresh yeast is preferred.
2. How can I store the bread?
The bread can be stored at room temperature in an airtight container for 2-3 days. You can also freeze it for longer storage.
3. What can I do with leftover bread?
If you have leftover bread, you can turn it into croutons or use it to make a delicious sandwich.
Now that you know how to prepare this wonderful zucchini bread, all that’s left is to get cooking! Enjoy every step of the process and savor this aromatic delicacy with your loved ones!
Ingredients: We need 350 grams of white flour and 150 grams of whole wheat flour, 2 tablespoons of rye flakes, 250 ml of water, 50 grams of fresh yeast, a teaspoon of honey, a tablespoon of olive oil (I used organic), salt, and half a small zucchini.
