Zucchini Yeast Bread
Delight your taste buds with this tender and flavorful Zucchini Yeast Bread, a wholesome twist on classic homemade bread! This recipe features freshly grated zucchini, a secret ingredient that adds subtle moisture and a hint of earthy sweetness to every slice. Perfectly leavened with active dry yeast, the bread boasts a soft, airy crumb and a golden crust. A touch of ground cinnamon can be added for a warm, aromatic undertone that complements both savory and sweet toppings. With straightforward steps and ingredients like all-purpose flour, olive oil, and just the right touch of sugar, this bread is ideal for breakfast, sandwiches, or as an elegant accompaniment to soups and salads. Whether you’re a seasoned baker or a novice, this zucchini bread recipe guarantees bakery-quality results at home. Keywords: zucchini bread, yeast bread recipe, homemade bread, savory zucchini bread, baking with zucchini.
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Recipe Information
Ingredients
- 1 cup Zucchini (grated, with excess moisture squeezed out)
- 4 cups All-purpose flour
- 1 cup Warm water (110°F/45°C)
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 3 tablespoons Olive oil
- 0.5 teaspoons Ground cinnamon (optional, for a hint of warmth)
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine 3 1/2 cups of the flour, salt, and ground cinnamon (if using). Make a well in the center.
Add the frothy yeast mixture, olive oil, and grated zucchini to the dry ingredients. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, gradually incorporating the remaining 1/2 cup of flour, until the dough is smooth and elastic. The dough should be slightly tacky but not sticky.
Place the dough in a lightly oiled bowl, turning the dough to coat it in the oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
Once the dough has risen, punch it down and turn it out onto a floured surface. Shape the dough into a loaf and place it into a greased 9x5-inch loaf pan.
Cover the loaf pan with a towel and let the dough rise again for 30-40 minutes, or until it’s just above the edge of the pan.
While the dough is rising, preheat the oven to 375°F (190°C).
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3573 mg | 155% | |
| Total Carbohydrate | 402.8 g | 146% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 31.3 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1316 mg | 28% | |
*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.
