“Homemade bread” already sounds tasty and aromatic. And if you add fiber-rich vegetables to the dough, bread will also become healthy! Fresh zucchini, onions and herbs in the bread add moisture to the crumb, and the crust is golden and crispy. No one will guess what exactly you added to the bread, but everyone will ask for the recipe!
Summary
| Cook Time | 2 hours |
| Total Time | 2 hours |
| Course | Baking |
| Servings (Default: 10) |
Ingredients
Ingredients- Zucchini – 300 g (1 pc.)
- Onions – 70 g (0.5 pcs.)
- Water – 200 ml
- Dry yeast – 7 g
- Flour – 540 g + for working with dough
- Refined sunflower oil – 3 tbsp + for greasing dough and mold
- Parsley (fresh) – 1-2 sprigs
- Dill greens (fresh) – 1-2 branches
- Sugar – 1 teaspoon
- Salt – 1 teaspoon
Print Recipe
Pin Recipe Instructions
- Prepare all ingredients. If the zucchini is young, you do not need to peel the rind, just cut off the ends. Instead of fresh herbs, you can use dried herbs.
Be sure to sift the flour. If you do not have a kitchen scale, then the required amount of flour can be measured with a 200 ml glass (in one such glass – 130-135 g of flour). - Grate the zucchini on a coarse grater, salt, stir and leave for 10 minutes.
- For dough, combine water, sugar, a pinch of salt, yeast and two tablespoons of flour in a bowl.
Leave the dough in a warm place for 10 minutes. - Finely chop the peeled onions.
Chop the greens with a knife. - After 10 minutes, the dough filled with air bubbles. This means that the yeast has started working and you can continue kneading the dough.
- Squeeze out the liquid that has separated from the zucchini, drain it.
- Combine zucchini, onions, herbs and dough in a bowl, add the remaining salt and vegetable oil.
Stir. - Slightly adding the remaining flour, knead the dough with a spatula.
- It is more convenient to finish the batch on a table covered with flour. The finished bread dough is dense, holds its shape well and does not stick either to the hands or to the table.
Shape the dough into a ball. - Grease a baking sheet or a wide baking dish with vegetable oil, put the dough there and brush with oil too. Cover with plastic wrap and leave in a warm place for 40-60 minutes.
At the end of the proofing, preheat the oven to 220 degrees. - During the proofing period, the dough increased in size more than 2 times.
- Use a sharp knife or razor to make lines all over the dough.
Bake zucchini bread with onions in an oven preheated to 220 degrees for 8-10 minutes. - Reduce the temperature to 180 degrees and bake the bread for another 20-25 minutes.
- After removing the bread from the oven, sprinkle the surface with water, cover with a towel and cool. This will soften the resulting tough crust.
Fragrant homemade bread with zucchini and onions is easy to cook and eaten quickly – I’m sure you will like these pastries.
Great bread!
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