If you enjoy making bread at home and, above all, if you like experimenting with new recipes, try this zucchini loaf bread. It is extraordinarily soft, and the green onions give it a pleasant aroma without being overwhelming. It is a perfect bread for making croutons and ideal for accompanying any type of dish. Let’s get started!
Other “loaf” recipes that might interest you:
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Portions: 6 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the zucchini loaf bread
I prepared the dough for this loaf bread with a stand mixer, but it can also be made with another mixer or by hand, kneading the ingredients first in a bowl and then on the work surface. However, I must warn you that it is a very sticky dough that is not easy to work by hand.
The rising times depend greatly on the room temperature. When I prepared this loaf bread, it was late spring, and the house temperature was over 77°F. So, two hours of rising were enough for me in total. These times will certainly increase if your environment is cooler. Adjust accordingly.
I used dry yeast, but fresh yeast is also fine. In that case, use about 10/12 g and dissolve it in warm water before adding it to the flours.
- 3.5 oz whole wheat flour
- 12.3 oz all-purpose flour
- 5.3 oz bread flour
- 8.8 oz zucchini (weight after discarding waste)
- 1 oz green onions (weight after discarding waste)
- 1 tsp sugar
- 5 g dry yeast
- extra virgin olive oil
- salt
Tools
- 1 Stand mixer
- 1 Hand whisk
- 1 Grater coarse holes
- 1 Skillet
- 1 Loaf pan 10 x 4 inches
Preparation of the zucchini loaf bread
Place all-purpose flour, bread flour, sugar, and yeast in the bowl of the stand mixer and mix well with a small hand whisk.
Then, pour in the warm water and start kneading with the dough hook.
When the mixture has come together, add the salt and continue to work with the hook until you get a smooth and homogeneous dough.
Shape into a ball, put it back in the stand mixer bowl, cover, and let it rest for an hour.
Meanwhile, chop the green onions and shred the zucchini into julienne with a coarse grater. I used a manual pull chopper for the green onions, which I find very convenient. If you want to buy it, you can find it by clicking HERE.
In a skillet, heat a couple of tablespoons of oil and sauté the green onions. Let them sizzle for just a moment before adding the zucchini. Salt to taste and cook on low heat for 7/8 minutes, stirring often. Turn off the heat and let it cool.
After the dough has rested, transfer it to a lightly floured work surface and place the now cooled vegetables in the center. Then fold them into the dough.
Put the dough back in the stand mixer and start kneading it with the dough hook. At this point, due to the moisture of the vegetables, the dough will become very soft.
Add the whole wheat flour and perfectly incorporate it into the mixture, adjusting the salt as necessary. You will get a soft and sticky mixture.
Transfer it into a 10 x 4-inch loaf pan previously lined with parchment paper. You can find the procedure described HERE to do it best. Cover with a tea towel and let it rise for another hour.
After this second rising, bake the zucchini loaf bread in a preheated static oven at 392°F for 30/35 minutes. Remove from the oven and let it cool slightly before enjoying it. Since it is extremely soft, I recommend slicing it with an electric knife. Enjoy! Paola
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