The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Zucchini Bread

veeanoo's picture
veeanoo

Zucchini Bread

Hi...can anyone please give me a recipe for zucchini bread..but not the sweet version....I would like a savory version....thanks

hanseata's picture
hanseata

Veeanoo, this is a recipe I adapted from one of my favorite German baking books. I have not yet made it myself, but I think it's worth a try. The recipe mentions specifically that the dough will at first appear quite firm, but that no more water should be added because the zucchini will eventually release more juice. The size of the pan is 30 cm length/11.8 inches, but German loaf pans are narrower, so you must probably use a 10 inch one.


Karin


 


ZUCCHINI-BREAD


250 g zucchini, washed and stems removed
250 g water (95 F)
6 g instant yeast
250 g whole wheat flour
250 g bread flour
1 tsp. sugar
2 tsp. salt
1 egg
75 g walnuts, toasted and coarsely chopped
3 tbsp. milk or 1 egg yolk for brushing
25 g walnuts, for topping


 


DAY 1

Coarsely grate zucchini. Place in clean kitchen towel and press out juice.

Dissolve yeast in water. Mix all ingredients, except for walnuts, for 1 - 2 min. at low speed. Let dough rest for 5 min.

Knead at medium-low speed for 4 min. (Be careful adding more water - the zucchini will release more juice). Add walnuts and continue kneading for another 2 min., the last 20 sec. at medium-high speed.

Transfer dough to lightly floured work surface. Stretch and fold, place in lightly oiled bowl and let rest for 10 min. Repeat stretches and folds 3 more times, with 10 min. intervals. After the last fold, immediately place in lightly oiled container and refrigerate overnight.


 


DAY 2

Remove dough from refrigerator 2 hrs. before using.

Preheat oven to 450 F, including steam pan. Place rack in lower third.

Shape sandwich loaf and place in lightly oiled loaf pan. Brush with milk and sprinkle with walnuts. Let proof at room temperature for 45 - 60 min. until it has grown 1 1/2 times its original size.

Bake at 400 F for 20 min, steaming with 1 cup of boiling water. Rotate bread, remove steam pan, and continue baking for another 20 - 30 min., until golden brown (internal temperature at least 195 F).

Let cool in pan for 5 min., remove from pan, and let cool completely on wire rack.