Go Back
+ servings

Zucchini Yeast Bread

All Purpose Veggies
yields one 9 x 4 x 4 inch pullman loaf (or 9 x 5 inch bread pan). 5/7/23 updated recipe from no water to up to ¼ cup water
4 from 5 votes
Prep Time 3 hours
Cook Time 30 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 18 slices
Calories 131 kcal

Ingredients
 
 

  • 4 cups bread flour sifted and leveled (480 g)*
  • 2 tsp instant yeast
  • 3 Tbsp sugar**
  • 1 ½ tsp salt
  • 2 cups finely shredded zucchini 300 grams. This was equal to about 3 small zucchini.
  • up to ¼ cup water read notes***
  • 2 Tbsp light olive oil melted coconut oil or avocado oil

Instructions
 

  • Add the flour and yeast into the the bowl of the stand mixer. Add sugar and salt.
  • Add the shredded zucchini next, lightly squeezing to remove excess water.
  • Start to knead the dough at a low setting (speed 2) for about a minute, until the shredded zucchini looks well incorporated with the dry ingredients.
  • Add water, 1 Tablespoon at a time, until there are no dry ingredients remaining.
    NOTE: As the dough starts to combine, the zucchini will also contribute moisture so it's very easy to overhydrate this dough. It's crucial to add water 1 Tablespoon at a time so the dough doesn't end up too wet. The water you need may also change depending on the ripeness/softness of the zucchini, which means you may need less than ¼ cup or more than ¼ cup.
  • Once the dough looks mostly combined and there are almost no dry ingredients remaining in the bowl, add the olive oil and continue to knead until the dough pulls away from the bowl and forms a smooth, supple ball, about 8-10 minutes.
  • Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
  • Cover and let rise until doubled, about 60-90 minutes***
  • Punch down the dough, then remove from bowl. Place on a generously floured surface.
  • Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal, and place in a well oiled bread pan.
  • Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
  • Optional: To add some color and shine to the bread as it bakes, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).
  • Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil, and bake an additional 10 to 15 minutes, or until the interior of the bread reaches 190°F.
  • Take the bread out of the oven, turn it out on a rack, and cool it slightly before slicing.
  • You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.

Video

Notes

*Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz. This is recommended since scooping the flour directly from the bag can can pack the flour into the measuring cup, and this means you'll end up with more flour than what's called for in the recipe. If you don't have a kitchen scale, you can measure the flour by spooning pre-sifted flour into the measuring cup, then using the straight end of the spoon to level the flour across the top to sweep off the excess.
**I used raw cane sugar, but you can use regular granulated white sugar, or healthier alternatives like coconut, date, or maple sugars which are less processed and more natural. I also sometimes like to use honey powder
***As the dough starts to combine, the shredded zucchini will shrink and also contribute moisture so it's very easy to overhydrate this dough. It's crucial to add water 1 Tablespoon at a time so the dough doesn't end up too wet. The water you need may also change depending on the ripeness/softness of the zucchini, which means you may need less than ¼ cup or more than ¼ cup water total.
 

Nutrition

Calories: 131kcalCarbohydrates: 24gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 197mgPotassium: 109mgFiber: 1gSugar: 3gVitamin A: 53IUVitamin C: 5mgCalcium: 9mgIron: 1mgZinc: 1mg***Net Carbs: 23g
Keyword bread, yeasted, zucchini
Did You Like this Recipe?I'd love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!