Zucchini Bread

Rating: 2.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 1.0 (servings)



Based on the basic recipe for bread dough.

In the first step of the basic recipe for bread dough, add 285 milliliters of the indicated amount of water, as well as the grated zucchini and thyme. Mix and press the dough together with your hands – since the zucchini releases water, it is probably not necessary to add the remaining water in step two. However, if you feel that the dough is still not wet enough, you can add some of the water.

Continue to follow the basic recipe up to step 5 until the dough is elastic and no longer sticks. Then knead the goat cheese into the dough – this is an excellent combination.

I usually form the dough into a large round body and dust it with flour. Place it on a floured baking tray and let it rise until doubled in volume.

Bake in a heated oven at 180 degrees Celsius for about 30 minutes, until the bread is crispy and sounds hollow when you tap it.

Tip: The flesh of young, small zucchini is much more tender than that of larger.

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