Whole Wheat Zucchini Herb Bread Bread Machine
Transform your bread-making routine with this irresistibly flavorful Whole Wheat Zucchini Herb Bread, designed exclusively for your bread machine! Packed with hearty whole wheat flour, freshly grated zucchini for moisture, and aromatic dried herbs like basil, oregano, and garlic powder, this recipe creates a nutritious and fragrant loaf perfect for any meal. The addition of olive oil and honey enhances its softness and subtle sweetness, while vital wheat gluten ensures a perfect rise and structure in the bread machine. With minimal prep time and the convenience of your bread machine handling the rest, this wholesome bread is ideal for pairing with soups, salads, or crafting elevated sandwiches. Elevate your home baking game with this effortless recipe!
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Recipe Information
Ingredients
- 0.75 cup warm water
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 cup grated zucchini
- 2.5 cups whole wheat flour
- 1.5 tablespoons vital wheat gluten
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2.25 teaspoons active dry yeast
Instructions
Begin by preparing the zucchini. Wash it and grate it finely using a box grater. Gently squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside 1 cup of grated zucchini.
In the bread machine pan, add the ingredients in the order specified by the manufacturer. Typically, start by adding the wet ingredients: warm water, olive oil, and honey. Ensure the water is warm (about 110°F) but not hot.
Next, add the dry ingredients: grated zucchini, whole wheat flour, vital wheat gluten, salt, dried basil, dried oregano, and garlic powder.
Make a small well in the center of the dry ingredients and add the active dry yeast.
Place the bread machine pan into the machine and select the 'Whole Wheat' cycle. Choose your desired crust shade (light, medium, or dark) and loaf size if applicable.
Start the bread machine. The machine will mix, knead, rise, and bake the bread for you based on the cycle settings.
Once the bread is done and the cycle has completed, carefully remove the bread pan using oven mitts, as it will be hot.
Allow the bread to cool for 10 minutes in the pan, then gently transfer it to a cooling rack to cool completely before slicing.
Slice and serve as desired. This bread pairs wonderfully with soups, salads, or as a base for sandwiches.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 266.7 g | 97% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 41.5 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2054 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
