Homemade bread with zucchini and cheese is a baked good that was on my table just last weekend. As I have mentioned more than once, I am an avid fan of home-made bread and I make it quite often. Rolls, bread and sweet buns all usually come from my oven, rather than from the store shelf. The bread I bake at home is based on various flours, but flour is often not the only ingredient that matters. The additives I use are equally important, especially if I go for a large amount of them. The zucchini bread I have baked recently is a good example of this. In addition to plain flour, I used green zucchini and grated cheese to prepare this bread. The bread also includes pumpkin seeds and dry Provencal herbs.
I start preparing the zucchini and cheese bread by preparing the zucchini. In this recipe, I used an older piece of zucchini, because I had a real flood of zucchini on my plot, so much that I could eat it all. I was forced to remove the soft center along with the seeds from this zucchini, because they were not suitable for bread. After grating the zucchini on a grater, I started to prepare the yeast dough. The yeast dough on which I made the bread is a typical dough that I usually make so with flour, water, olive oil, yeast, salt and a little sugar. As always, I first dissolved the yeast in water, gave it a moment to rise, then combined it with the other ingredients. I added grated zucchini, cheese and pumpkin seeds to the though at the end. I left the dough to rise, then put it into a baking tin, spread it with an egg, sprinkled it with cheese and I let it rise again. Finally the bread went in the oven.
After baking, I let the zucchini and cheese bread rest until it was almost completely cooled down. You can start slicing it while it is still warm, but not hot.
Ingredients for zucchini and cheese bread.
- 250 g all-purpose flour
- 20 g fresh yeast
- 1 teaspoon of crystal sugar
- 1 teaspoon of salt
- 40 g grated cheese
- 1 tablespoon of olive oil
- 1/2 teaspoon of herbs de Provence
- 140 ml lukewarm water
- 100 g grated zucchini
- 1 tablespoon of pumpkin seeds
- 2 tablespoons of grated cheese
- 1 egg
How to make zucchini and cheese bread.
Pour the pumpkin seeds into a bowl, pour boiling water over them and set it aside for 10 minutes.
Put the yeast into a cup, add lukewarm water, mix and leave it to rise for 10 minutes.
Sift flour into a bowl, add crystal sugar, salt, olive oil, leavened yeast and Provencal herbs. Mix, then knead for 5 minutes. After that, add the grated zucchini, pumpkin seeds and grated cheese. Knead together for 2-3 minutes more. Next, cover the bowl with the dough with a cloth and put the dough in a warm place to rise. I usually leave the yeast dough to rise for an hour.
Line a rectangular baking tin with baking paper and put the risen yeast dough into it, brush it with the egg and sprinkle with grated cheese. Cover the dough with a cloth and let it rest for 25-30 minutes. Preheat the oven to 190 degrees Celsius and when it is hot, put in the dough. Bake the bread for 40 minutes. Once baked, remove from the oven and cool down before slicing.
Good to know when making zucchini and cheese bread.
I did not peel the zucchini, I grated it on the large grater mesh. If you are using an older zucchini and it has a lot of seeds, remove them before you start grating the zucchini.
This yeast dough has a very loose consistency, but do not add flour to it. Thanks to such this consistency, the bread will be extremely light and fluffy once baked.
I baked the bread in a metal, rectangular baking tin measuring 15 by 24 centimetres.
Do you like dishes with zucchini? If so, try our recipe for Zucchini and Parma ham rolls.