Zucchini Yeast Bread
A savory zucchini bread with a tender crumb and golden crust, perfect for brunch or snack. Combines fresh zucchini with yeasty, bread-like texture appealing to all.
Ingredients
Instructions
- Preheat oven to 425°F.
- In a colander, alternate layers of grated zucchini and salt. Leave for 30 minutes, then squeeze out moisture with hands.
- Combine the yeast with 1/4 cup of lukewarm water. Stir and leave for 15 minutes to dissolve.
- Place zucchini, yeast mixture, and flour in a bowl. Stir together and add just enough of the remaining water to form a rough dough.
- Transfer the dough to a floured surface and knead until smooth and elastic.
- Return the dough to the bowl; cover with a plastic bag. Let it rise in a warm place until doubled in volume, about 1 1/2 hours.
- Grease a baking sheet.
- Punch down the risen dough with your fist and knead into a tapered cylinder.
- Place the dough on the prepared baking sheet. Cover and let rise in a warm place until doubled in volume, about 45 minutes.
- Brush the top with olive oil.
- Bake until golden, about 45 minutes.
- Cool on a rack before slicing.
Tips & Substitutions
For a lighter texture, consider substituting half of the all-purpose flour with whole wheat flour. You can also add herbs like rosemary or thyme for extra flavor. If you don’t have active dry yeast, instant yeast works well too, but you can skip the dissolving step. Always ensure your water is lukewarm, as too hot can kill the yeast.
Serving Suggestions
Zucchini yeast bread is delicious on its own or served with a spread of butter or cream cheese. It pairs beautifully with Tangy Tomato Slices for a fresh side. Consider enjoying it alongside a bowl of Split Pea And Basil Soup for a hearty meal. It also makes a great base for sandwiches.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply place slices in a toaster or warm them in an oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Yeast Bread contains roughly 885 calories, with 8g protein, 45g carbohydrates, and 76g fat. It is an excellent source of vitamin C (42% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1764mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables instead of zucchini?
Yes, you can substitute zucchini with grated carrots or summer squash. Just be sure to adjust the salt and moisture content accordingly, as different vegetables may have varying water content. Squeeze out excess moisture as you would with zucchini to maintain the bread's texture.
How can I tell when the bread is done baking?
The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom. You can also use a toothpick; if it comes out clean, the bread is baked through. Keep an eye on the color during the last few minutes of baking to prevent over-browning.
Can I make this bread ahead of time?
Absolutely! You can prepare the dough and let it rise, then shape it and refrigerate it overnight. Just remember to allow it to come to room temperature and rise again before baking. This method can enhance the flavor and texture of the bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).