Rustic Rosemary Garlic Zucchini Bread Recipe
A eggetarian Continental recipe with whole wheat flour, all purpose flour (maida), lukewarm water. Ready in 1h 40m, serves 4.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Rustic Rosemary Garlic Zucchini Bread Recipe, combine spelt bread flour and all purpose flour, yeast, sugar and salt in a large bowl
whole wheat flour(2 cups)all purpose flour (maida)(1 cup)/4 active dry yeast(1 teaspoon)sugar(1 teaspoon)salt(3/4 teaspoon)garlic - minced(1 tablespoon)rosemary - finely chopped(1/2 tablespoon)/2 green zucchini - shredded(1 cup) - 2
Mix well to combine
- 3
To the flour mixture, add the minced garlic, rosemary, shredded zucchini and sunflower seeds
whole wheat flour(2 cups)all purpose flour (maida)(1 cup)garlic - minced(1 tablespoon)rosemary - finely chopped(1/2 tablespoon)/2 green zucchini - shredded(1 cup)sunflower seeds(1 tablespoon) - 4
Add little warm water at a time and knead the dough with hand or using an electric mixer with dough hook attachment
lukewarm water(1/4 cup)tablespoons water - to add to the dough(2) - 5
Keep kneading until the flour comes together and the dough is smooth, yet firm - slowly until the dough comes clean from the sides of the bowl
whole wheat flour(2 cups)all purpose flour (maida)(1 cup)tablespoons water - to add to the dough(2) - 6
Take care when you add water as there will be moisture in the shredded zucchini as well
lukewarm water(1/4 cup)/2 green zucchini - shredded(1 cup)tablespoons water - to add to the dough(2) - 7
Dough should come together well at this point; slightly sticky is fine
tablespoons water - to add to the dough(2) - 8
Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil
tablespoons water - to add to the dough(2) - 9
Tightly cover bowl with cling wrap
- 10
Place in warm, draft-free area to rise until zucchini bread dough is doubled in size
/2 green zucchini - shredded(1 cup)tablespoons water - to add to the dough(2) - 11
After dough has doubled, divide the dough in two balls and flatten them just a little bit
tablespoons water - to add to the dough(2) - 12
Sprinkle some rosemary on the top
rosemary - finely chopped(1/2 tablespoon) - 13
Place on baking sheet, cover with plastic wrap again and let rest for the second rise
- 14
Minutes before the rise period is over, preheat oven to 190 C or 375 F
- 15
Using a sharp knife, make surface cuts on the dough to avoid cracking
tablespoons water - to add to the dough(2) - 16
Bake at 190 C or 375F for 30 to 40 minutes until the top is a nice golden brown, taking care not to over bake
- 17
The bread loaves should sound hollow when tapped on the back side
- 18
Once done, remove the Zucchini Bread from the oven and immediately brush with butter
/2 green zucchini - shredded(1 cup) - 19
Let the butter melt softening the crust
- 20
Allow them to cool completely on a wire rack
- 21
Serve the Rustic Rosemary Garlic Zucchini Bread along with Pasta In Roasted Red Pepper Sauce for weekend dinner
garlic - minced(1 tablespoon)rosemary - finely chopped(1/2 tablespoon)/2 green zucchini - shredded(1 cup)
Nutrition Facts
Per serving
Rate this recipe
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Rustic Rosemary Garlic Zucchini Bread Recipe
A eggetarian Continental recipe with whole wheat flour, all purpose flour (maida), lukewarm water. Ready in 1h 40m, serves 4.
Curated byLucas Dubois🇫🇷
Directions
21 steps- 1
To begin making the Rustic Rosemary Garlic Zucchini Bread Recipe, combine spelt bread flour and all purpose flour, yeast, sugar and salt in a large bowl
whole wheat flour(2 cups)all purpose flour (maida)(1 cup)/4 active dry yeast(1 teaspoon)sugar(1 teaspoon)salt(3/4 teaspoon)garlic - minced(1 tablespoon)rosemary - finely chopped(1/2 tablespoon)/2 green zucchini - shredded(1 cup) - 2
Mix well to combine
- 3
To the flour mixture, add the minced garlic, rosemary, shredded zucchini and sunflower seeds
whole wheat flour(2 cups)all purpose flour (maida)(1 cup)garlic - minced(1 tablespoon)rosemary - finely chopped(1/2 tablespoon)/2 green zucchini - shredded(1 cup)sunflower seeds(1 tablespoon) - 4
Add little warm water at a time and knead the dough with hand or using an electric mixer with dough hook attachment
lukewarm water(1/4 cup)tablespoons water - to add to the dough(2) - 5
Keep kneading until the flour comes together and the dough is smooth, yet firm - slowly until the dough comes clean from the sides of the bowl
whole wheat flour(2 cups)all purpose flour (maida)(1 cup)tablespoons water - to add to the dough(2) - 6
Take care when you add water as there will be moisture in the shredded zucchini as well
lukewarm water(1/4 cup)/2 green zucchini - shredded(1 cup)tablespoons water - to add to the dough(2) - 7
Dough should come together well at this point; slightly sticky is fine
tablespoons water - to add to the dough(2) - 8
Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil
tablespoons water - to add to the dough(2) - 9
Tightly cover bowl with cling wrap
- 10
Place in warm, draft-free area to rise until zucchini bread dough is doubled in size
/2 green zucchini - shredded(1 cup)tablespoons water - to add to the dough(2) - 11
After dough has doubled, divide the dough in two balls and flatten them just a little bit
tablespoons water - to add to the dough(2) - 12
Sprinkle some rosemary on the top
rosemary - finely chopped(1/2 tablespoon) - 13
Place on baking sheet, cover with plastic wrap again and let rest for the second rise
- 14
Minutes before the rise period is over, preheat oven to 190 C or 375 F
- 15
Using a sharp knife, make surface cuts on the dough to avoid cracking
tablespoons water - to add to the dough(2) - 16
Bake at 190 C or 375F for 30 to 40 minutes until the top is a nice golden brown, taking care not to over bake
- 17
The bread loaves should sound hollow when tapped on the back side
- 18
Once done, remove the Zucchini Bread from the oven and immediately brush with butter
/2 green zucchini - shredded(1 cup) - 19
Let the butter melt softening the crust
- 20
Allow them to cool completely on a wire rack
- 21
Serve the Rustic Rosemary Garlic Zucchini Bread along with Pasta In Roasted Red Pepper Sauce for weekend dinner
garlic - minced(1 tablespoon)rosemary - finely chopped(1/2 tablespoon)/2 green zucchini - shredded(1 cup)
About this recipe
A eggetarian Continental recipe with whole wheat flour, all purpose flour (maida), lukewarm water. Ready in 1h 40m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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