Zucchini Yeast Bread

1. 1

   In a colander, alternate layers of grated zucchini and salt.

2. 2

   Leave for 30 minutes over a bowl or sink.

3. 3

   Then squeeze out the moisture with your hands.

4. 4

   Combine the yeast with 1/4 cup of lukewarm water, stir, and leave to dissolve for 15 mins.

5. 5

   Place the zucchini, yeast, and flour in a bowl.

6. 6

   Stir together, and add just enough of the remaining water to obtain a rough dough.

7. 7

   Transfer to a floured surface and knead until smooth and elastic.

8. 8

   Return the dough to the bowl, cover with a plastic bag, and leave to rise in a warm place until doubled in size, about 1 1/2 hrs.

9. 9

   Grease a baking sheet.

10. 10

    Punch down dough with fist and knead into a tapered cylinder.

11. 11

    Place on baking sheet, cover, and leave to rise in a warm place until doubled in volume, about 45 mins.

12. 12

    Preheat oven to 425F (220C).

13. 13

    Brush with olive oil and bake until golden, 40 to 45 minutes.

14. 14

    Cool on a wire rack.

* Per serving · 4 servings · Values may vary.

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