Zucchini Yeast Bread – a delicious recipe with zucchini, salt, active dry yeast, water, flour, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 425u00b0. In colander, alternate layers of grated zucchini and salt. Leave for 30 minutes, then squeeze out moisture with hands. Combine the yeast with 1/4 cup of lukewarm water. Stir and leave for 15 minutes to dissolve the yeast. Place 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. Leave to rise in a warm place until doubled in volume, about 1 1/2 hours. Grease a baking sheet. Punch down the risen dough with your fist and knead into a tapered cylinder. Place on the baking sheet. Cover and leave to rise in a warm place and let double in volume, about 45 minutes. Brush with oil and bake until golden, 45 minutes. Cool on rack.
784
kcal
Calories
2
g
Fat
163
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 lb. zucchini, grated, 2 Tbsp. salt, 1 pkg. active dry yeast, 1 1/4 c. lukewarm water, and more.
Yes, Zucchini Yeast Bread falls under the Vegetarian category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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