How to make vegetable zucchini bread? TOP 5 recipes with photos. Secrets and features of cooking. Video recipes.
While zucchini season is in full swing, you need to take advantage of the moment. Indeed, in addition to taste and benefits, this is also a very budget product, from which dozens of delicious and healthy dishes for health and shape are created. Some of them may even turn out to be strange and unusual. For example, now the culinary trend is vegetable bread with zucchini, which does not harm the figure. Housewives who love to experiment, who want to lose those extra pounds and who love healthy eating will certainly love such a fragrant and delicious bread.
Vegetable bread with zucchini - cooking secrets
- Both small and large zucchini are suitable for cooking. But from young fruits, baked goods will have a more delicate taste than from mature ones.
- Also, young zucchini do not need to be stripped. Their skin is rather soft and the seeds are small. Ripe fruits will have to be peeled and seeds removed.
- The nature of slicing zucchini for bread can be different. But more often they are grated.
- Since zucchini is a very watery vegetable, grate it on a medium to coarse grater. Then be sure to squeeze the mass so that excess juice flows out.
- Do not grate the zucchini on a very fine grater, otherwise it will give even more juice, and the dough will turn out to be liquid.
- The leaked squash juice can be used for baking instead of another liquid, for example, kefir, milk, whey, etc.
- If there are other vegetables in the recipe, the baked goods will look more appetizing if they are minced in the same way as the zucchini.
- The consistency of the dough should be moderately thick so that there are no lumps of flour.
- Check the readiness of baking with a puncture of a wooden stick. There should be no sticking on it. If this happens, continue to bake the bread for another 5 minutes and take a sample again.
See also how to make cornmeal bread.
Bread with zucchini, onions and dill
Homemade bread with zucchini, onions and dill is the epitome of summer. Use one large special bread pan for baking. A split container for cakes or muffins is also suitable.
- Caloric content per 100 g - 398 kcal.
- Servings - 1 bread
- Cooking time - 1 hour 45 minutes
Ingredients:
- Zucchini - 1 pc.
- Sugar - 2 tsp
- Dill - small bunch
- Vegetable oil - 3 tablespoons
- Onions - 1 pc.
- Flour - 3 tbsp.
- Salt - 2 tsp
- Yeast - 7 g
Making bread with zucchini, onions and dill:
- Wash the zucchini, dry it, cut off the ends on both sides, grate on a coarse grater and squeeze the juice out of it well. Zucchini shavings should be about 200 grams.
- Heat the juice from the squeezed zucchini, add the yeast with sugar and leave for 15 minutes to form a frothy head.
- Peel the onions, wash and cut into small cubes. Wash the dill and chop it finely. Add food to the squash.
- Pour vegetable oil and prepared juice with yeast into the vegetables. Add flour, season with salt and knead to a soft dough.
- Form a loaf of bread, place it on a greased baking sheet and leave to rise to expand the dough by 1.5 times.
- Using a pastry brush, brush the top of the bread with vegetable oil and sprinkle with sesame seeds if desired.
- Send the bread with zucchini, onions and dill to bake in a heated oven at 200 ° C for 1 hour until golden brown.
Bread with zucchini and carrots
Zucchini bread with carrots is obtained with a very beautiful pulp and bright interspersed with pieces of vegetables. This makes the bread a bit like a snack muffin. The main thing to remember is that the bread is bread, not a muffin, so there should not be a lot of vegetables in it.
Ingredients:
- Zucchini - 1 pc.
- Carrots - 1 pc.
- Serum - 220 g
- White wheat flour - 180 g
- Whole wheat flour - 100 g
- Rye flour - 100 g
- Vegetable oil - 2 tablespoons
- Yeast - 12 g fresh or 1 tsp dry without a slide
- Salt - 1 tsp
- Sugar - 0.5 tsp
Cooking zucchini and carrot bread:
- Peel the carrots and wash together with the zucchini. Then cut the vegetables into 8-10 mm cubes.
- Heat vegetable oil in a skillet and saute vegetables over medium heat until soft. Then cool them down to room temperature.
- Dissolve yeast in whey.
- Send all types of flour into a large container, pour in the whey with yeast, add salt and sugar.
- Knead into a smooth, lump-free dough and add vegetables. After that, the dough will become more moist.
- Cover the dough with a clean towel and send to a warm, draft-free place for 2 hours. At the end of the fermentation process, it will double in volume.
- Transfer it to a surface with thickly sprinkled flour, wrap it with your hands and shape it into a loaf.
- Place the dough on a greased baking dish, cover with cling film and leave to proof for another hour.
- After this time, send the bread with zucchini and carrots to a heated oven to 230 degrees and bake it for 35-40 minutes until golden brown.
Zucchini bread with cheese
Airy, aromatic, tender and incredibly tasty zucchini bread with cheese. Be sure to cool the finished baked goods completely before cutting. hot bread will be damp inside.
Ingredients:
- Zucchini - 4 pcs.
- Flour - 650 g
- Yeast - 2 sachets
- Parmesan or any hard cheese - 50 g
- Olive oil - 2 tablespoons
- Milk - 2 tablespoons
- Sesame seeds - 1-2 tablespoons
- Salt - 0.5 tsp
Making zucchini bread with cheese:
- Grate washed and dried zucchini on a coarse grater, put in a colander, salt and leave for 20 minutes to drain the juice.
- In a bowl, combine flour, yeast, a pinch of salt and coarse grated cheese.
- Pour the butter into the dough, add the zucchini shavings and stir.
- Add warm water little by little and knead soft dough. The amount of water can be different, so add, starting with 3 tablespoons. It depends on the moisture content of the zucchini.
- Knead the dough for 10 minutes until elastic.
- Place it in a bowl, cover with plastic wrap and place in a warm place until it doubles in volume.
- Then knead the dough again, divide into 8 parts and shape each into a ball.
- Grease a baking sheet with butter and place a ball of dough on it. Place them at a distance of 1 cm from each other.
- Grease the dough with milk on top and sprinkle with sesame seeds. Cover it with plastic wrap and put it in a warm place for 1 hour to increase in volume.
- Bake zucchini bread with cheese in a preheated oven to 200 ° C for 35-40 minutes until golden brown.
Zucchini bread with onions and cheese in a bread maker
Thanks to the zucchini pulp, the bread is slightly moist and high, while the zucchini flavor does not stand out. And thanks to a whole bunch of fillers hidden inside the loaf, the bread will successfully fulfill the role of a sandwich, and even without topping.
Ingredients:
- Zucchini - 2 pcs.
- Kefir - 200 ml
- Sugar - 1 tablespoon
- Salt - 1.5 tsp
- Butter - 50 g
- Flour - 375 g
- Dry yeast - 1 tsp
- Onion - 1 pc.
- Hard cheese - 50 g
- Sesame - 1 tablespoon
- Spicy herbs to taste
Making zucchini bread with onions and cheese in a bread maker:
- Grate the peeled zucchini on a coarse grater and boil in boiling water for 2-3 minutes. Place the pulp on a sieve and let the glass cool down all the water and shavings. Measure 250 grams from the squash mass.
- Load the squash pulp, chopped butter, room temperature kefir, sugar, salt, flour and dry yeast into the bowl of the bread machine. Knead to a homogeneous dough and leave to rise.
- Finely chop the peeled onion and grate the cheese on a coarse grater.
- Perform a second batch and, after the beep, add the onion, cheese and sesame seeds.
- Scroll the dough until the fillers are evenly distributed and bake zucchini bread on the standard setting for white bread weighing 700-750 g.
Zucchini bread with walnuts and honey
Thanks to some changes, the bread can be very healthy. Instead of sugar - honey, ordinary flour - whole grain, butter replaces olive oil, and zucchini is used as flavoring additives. At the same time, its taste and aroma in baked goods is not felt at all.
Ingredients:
- Zucchini - 1 pc.
- Whole grain flour - 300 g
- Walnuts - 100 g
- Honey - 10 tablespoons
- Olive oil - 70 ml
- Eggs - 2 pcs.
- Milk - 100 ml
- Soda - 1 tsp
- Cinnamon - 1 tsp
- Vanilla extract - 2 tsp
- Salt - 1/2 tsp
- Nutmeg - 1/4 tsp
Making zucchini bread with walnuts and honey:
- Place the walnuts on a baking sheet and bake in the oven at 180 ° C for 5 minutes. Then cut them into medium sized pieces.
- Stir in the olive oil and honey, beat in the eggs and stir again until smooth.
- Pour in milk, add baking soda, cinnamon, vanilla, salt, nutmeg and stir.
- Grate the zucchini on a coarse grater, squeeze out excess juice and add to the bowl to the ingredients.
- Add flour, knead the dough thoroughly and add the fried walnuts last.
- Pour the dough into a greased mold and bake in a preheated oven to 165 ° C for 1 hour.
- Put the finished bread on a wire rack and leave to cool completely.
Video recipes:
Bread (muffin) with zucchini
Zucchini bread
