Light Zucchini and Onion Bread

Summary

Ingredients

• 0.5 ½ onion (s)
• 1 small zucchini
• 2 tablespoon olive oil, or nut oil
• 2 pinches salt
• 1 packet dry yeast, or 0.5 cube fresh yeast
• 2 teaspoons sugar
• 350 g flour
• 100 g oatmeal
• 100 g sunflower seeds, mixed nuts, chopped
• 0.3 ml water, lukewarm

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Instructions

1. Cut the zucchini and onion into small cubes and sauté in the oil, season with salt. If you don`t have any nuts or want to save yourself the chopping work, you can sweat the zucchini and onion mixture in a tablespoon of nut oil. Meanwhile, crumble the yeast in 50 ml of lukewarm water and stir in the sugar.
2. Mix the flour and zucchini mixture briefly in the mixer, then slowly mix the oat flakes, sunflower seeds, nuts and the lukewarm water and finally knead in the yeast. Let the dough rise on the heating for 15 minutes.
3. Meanwhile, preheat the oven to 220 ° (200 convection). Butter the baking pan, pour in the batter and bake for 35 minutes. Remove from the mold and bake for another 5 minutes without a loaf pan.