Zucchini bread: the recipe for a delicious bread to make at home

Illinois zucchini bread it’s a tasty variant of the classic homemade bread, perfect to accompany tasty dishes, for a tasty appetizer or as a base for excellent sandwiches. It is made with a mixture of 00 and wholemeal flour, brewer’s yeast, water, milk, oil and grated zucchini, it is left to rise and baked in the typical plumcake mold.

Making it at home is easier than expected and just requires a little patience for the yeast times. The result will be a product. soft and tasty, made even more digestible thanks to the presence of wholemeal flour. We have enriched it with walnut seeds to give it a nice crunchy touch, but you can add the ingredients you prefer, such as olive, Cherry tomatoes either hazelnuts.

Find out how to prepare zucchini bread by following the step-by-step procedure and tips. If you liked this recipe, also try the walnut bread.

How to make zucchini bread

To prepare the zucchini bread, start with the yeast: pour the warm water and milk into a bowl, add the brewer’s yeast and mix with a fork until completely dissolved 1. Then, also incorporate the flour with a spatula: let the mixture rise in a dry place for 40 minutes or until the initial volume is doubled.

Meanwhile, clean the zucchini, remove the tips and grate them with a large hole grater. Place them in a colander, sprinkle with salt. 2 and let them rest for 30 minutes to remove excess water. Then, squeeze them lightly to remove the salt as well.

At this point, take the yeast again and gradually add the two flours. 3, a pinch of salt and oil. Work the ingredients with your hands until you get a smooth, elastic and homogeneous dough: if it is too sticky, you can add more flour.

Also add zucchini and walnuts. 4: form a ball and place it in a bowl, cover with a cloth and let it rest for 2 hours in a dry place.

After the fermentation time has passed, take the dough, which will have doubled in volume, and transfer it to a loaf pan, lined with parchment paper. Let rest in the turned off oven, covered with a cloth, for 30 minutes. Bake in a preheated oven at 200°C for 45 minutes, remove from the oven and let cool 5.

When it is warm, take it out of the mold and cut it into slices: the zucchini bread is ready to serve 6.

Advise

You can use 20 grams of fresh brewer’s yeast instead of dry. To dissolve it better, it is important that the milk and water are warm, but not hot: for greater comfort, you can heat them for a few seconds in the microwave.

storage

Zucchini bread can be kept at room temperature for 3-4 dayssealed in an airtight container or plastic food bag.