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Zucchini-Herb Artisan Bread

A soft and light savory zucchini bread--you will love it with garden herbs!
Course: Bread

Ingredients

  • 1 large zucchini, shredded
  • 1 cup warm water 110 degrees
  • 2 tbsp instant yeast
  • 2 tsp sugar or honey
  • 3-4 cups white whole-wheat flour
  • 2 cups 100% whole-wheat flour
  • 1/4 cup nutritional yeast flakes
  • 1 tsp salt or salt substitute
  • 1 tbsp Italian seasoning
  • 1 tbsp dried basil
  • 1 tbsp dried dill weed

Instructions

  • Add the yeast to 2 cups of warm water (110 degrees F) with the sugar and honey. Set it aside for 5-10 minutes until the mixture gets frothy. In the meantime, shred the zucchini in a food processor or use a hand grater. Then add it to a blender to liquify it.
  • When the yeast is ready, mix the zucchini with the yeast mixture. Add all other ingredients except for the flour.
  • Add the flour and mix one cup at a time. If the mixture gets too stiff by mixing with a spoon, use your hands. You may need more than 5 cups of flour--add additional flour, enough so the ball holds together and makes a smooth, stiff ball.
  • Knead the dough for 5-10 minutes. on a lightly floured surface. I usually do it for about 7 minutes.
  • Put the dough in a bowl, cover with a towel, and set it in a warm place. I put it on my oven as it is pre-heating (set it at 350 degrees F). Allow it to rise for an hour, til doubled in size.
  • Punch the dough, knead it for a couple more minutes, and shape it into a ball.
  • For making artisan bread, make a few slashes on top of the bread. Scoring the dough with a bread lame or razor blade allows the dough to expand in the oven and let the gases release.
  • Place the bread on a baking sheet lined with parchment paper or a silicone baking sheet. Allow it to rise for another 20 minutes. While the dough is rising, preheat the oven to 425 degrees F.
  • Bake the bread for 30-35 minutes or until golden brown (top and bottom). Set it on a baking rack to cool when done. It is best to wait until the following day to eat--this allows the yeast to be completely finished working (it is also helpful for better digestion).

Notes

CHEF'S NOTE:
  • If you do not want a round loaf of bread, you can also bake this in a standard nonstick baking pan.
  • Variation for herbs: add 1-2 cloves of garlic. When blending the zucchini, add the chopped-up garlic to blend along with it.