If you enjoy making bread at home and, above all, if you like experimenting with new recipes, try this zucchini sandwich bread. It is extraordinarily soft and the spring onions give it a very pleasant aroma without being overpowering. It’s a perfect bread for making crostini and ideal for accompanying any type of dish. Let’s get started!
Other “loaf” recipes you might be interested in:
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Portions: 6 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Zucchini Sandwich Bread
I made the dough for this sandwich bread with a stand mixer, but it can also be done with another mixer or by hand, working the ingredients first in a bowl and then on the work surface. However, I must tell you, it is a very sticky dough that is not easy to work by hand.
Rising times depend greatly on the room temperature. When I made this sandwich bread, it was late spring and the room temperature was over 77°F. Therefore, two hours of rising in total were enough. These times will surely extend if your environment is cooler. Adjust by eye.
I used dry brewer’s yeast, but fresh yeast is also fine. In this case, use about 10/12 g and dissolve it in lukewarm water before adding it to the flours.
- 3.5 oz whole wheat flour
- 2.5 cups all-purpose flour
- 1.25 cups Manitoba flour
- 8.8 oz zucchini (net weight, peeled)
- 1.1 oz spring onions (net weight, cleaned)
- 1 tsp sugar
- 1 tsp dry brewer's yeast
- extra virgin olive oil
- salt
Tools
- 1 Stand Mixer
- 1 Hand Whisk
- 1 Grater with large holes
- 1 Pan
- 1 Clever Mold 10 x 4 inches
Preparation of Zucchini Sandwich Bread
Place the all-purpose flour, Manitoba flour, sugar, and yeast in the bowl of the stand mixer and mix well with a small hand whisk.
Then, pour in the lukewarm water and start kneading with the dough hook.
Once the mixture has compacted, add the salt and continue working with the hook until you get a smooth and homogeneous dough.
Shape it into a ball, put it back in the mixer bowl, cover, and let it rest for an hour.
Meanwhile, chop the spring onions and julienne the zucchini using a large-hole grater. For the spring onions, I used a manual pull chopper which I find really handy. If you wish to purchase it, you can find it by clicking HERE.
In a pan, heat a couple of tablespoons of oil and sauté the spring onions. Let them sizzle for a moment before adding the zucchini. Salt to taste and cook over low heat for 7/8 minutes, stirring often. Turn off the heat and let cool.
After the dough’s resting time, transfer it to a lightly floured work surface and place the cooled vegetables in the center. Then close them inside the dough.
Put the dough back in the mixer and start working it with the dough hook. At this point, due to the moisture from the vegetables, the dough will become extremely soft.
Add the whole wheat flour and incorporate it perfectly into the mixture, adjusting the salt if necessary. You will get a soft and sticky mixture.
Transfer it into a 10 x 4 inches loaf pan previously lined with baking paper. You can find the full procedure for doing this best described HERE. Cover with a cloth and let rise for another hour.
After this second rise, bake the zucchini sandwich bread in a preheated static oven at 392°F for 30/35 minutes. Take it out of 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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