Prep 15 mins
Cook 3 hrs
This is a very good whole wheat zucchini yeast bread. The zucchini blends right into the dough, providing half of the moisture and subtle flavor. The bread is so light that a 1 1/2 pound loaf recipe will be the same size as a 2 pound loaf. We love this bread. Enjoy.
- 3⁄4 cup warm water
- 1 tablespoon honey
- 1 1⁄2 tablespoons canola oil
- 1 cup zucchini, shredded
- 1 cup whole wheat flour
- 2 1⁄2 cups bread flour
- 1⁄2 teaspoon dried basil or 1⁄2 teaspoon rosemary or 1 teaspoon fresh basil
- 1 tablespoon sesame seeds
- 1 teaspoon salt
- 2 teaspoons dry yeast
- Add all ingredients to bread pan in order given.
- This recipe was created using the Whole wheat setting.
Turned out great... but... First, there's no size given in this recipe. My bread maker has settings for 1, 1.5, and 2 pound loaves. I guessed at 1.5# when comparing to similar recipes. Second, The dough was way too moist. I ended up adding an additional 1/4 cup of flour until I had a good dough consistency. Perhaps this is variable with the amount of water in your zucchini. Now, third is my own happy accident. I knew I had yeast, and I added all the ingredients and then went to get the yeast. It turned out to be pizza crust yeast with a firm warning that it's NOT intended for bread recipes. I was devastated. But I could either chuck the entire batch, use beer yeast (US05 chico ale), or just use the pizza yeast. Thankfully- I took the gamble with the pizza yeast! The dough did rise slightly over the machine's bowl and hit the lid. And the crust did remind me a bit of pizza crust (not a bad thing). Verdict: This is an amazingly light and delicious bread. And unlike any other bread recipe I've tried in the past, it was actually soft the next day! This is the kind of bread I've been dreaming about making. The only question is- how much did the pizza yeast contribute versus using regular bread yeast? Also, there was no real basil flavor. I picked fresh from the garden and used more than called for. I think I'll just skip it next time. Edit for batch 2: I had put 2 cups of shredded zucchini in the freezer vacuum sealed for off-season baking. I just defrosted it and decanted the water that leached out. What was left was barely a cup of zucchini. I added that all to the mix and proceeded. Unfortunately it was too dry so I had to add maybe 1/8 to 1/4 cup of water to get everything to knead properly. I was right- you're going to have to adjust the water depending on the moisture content of your zuc.
Setting for bread machine: white, 1.5 load, rapid, medium crust. I use rapid yeast. Crusty bread with airy inside, absolutely wonderful.
Great bread. However, I'm trying to go to 100% whole wheat for health, but this is tough where my wife doesn't like dense bread. So, here was my alternation and it worked out great for us:
(1) I used ww bread flour (same amount).
(2) I used white ww instead of regular ww (same amount).
(3) I doubled the water and oil.
(4) I added more herb.
Turned out slightly spongy like a sweet zucchini bread - but very healthy. Thanks for posting this!