Eggless Savoury Zucchini Bread

Finding fresh zucchini is not easy in India and I have earlier used cucumber in place of Zucchini quite successfully. Though, this time I could find a zucchini with a farmer. I had not baked bread at home in a long time so decided to bake a savoury bread with zucchini.

Eggless Savoury Zucchini Bread

Eggless Savoury Zucchini Bread

We were still reeling under over-indulgence with Eggless Mocha Layered Cake from our anniversary. So sweet was definitely out.

Eggless Savoury Zucchini Bread

Eggless Savoury Zucchini Bread

I specifically name this bread eggless ’cause when I was looking for recipes, most zucchini breads used eggs till I came across this recipe.

Eggless Savoury Zucchini Bread

Eggless Savoury Zucchini Bread

I made few changes to suit our taste and kept the process similar. And I must say it was a huge success with both my kids also relishing it.

Eggless Savoury Zucchini Bread

Eggless Savoury Zucchini Bread

V had it for dinner with pepper cheese and roasted veggies. It was super tasty and I am going to be making this often.

Eggless Savoury Zucchini Bread

Prep Time: 2 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 3 hours

Yield: 2 loaves

Eggless Savoury Zucchini Bread

Beautifully baked and savoury zucchini bread along with goodness of seeds. If you don't like sweet breads, then this is a must for you.

Ingredients

  • 1 cup zucchini (shredded)
  • 3 cups all purpose flour
  • ¼ cup lukewarm water
  • 1 ¼ teaspoon instant yeast
  • 1 tablespoon melon seeds
  • 1/2 tablespoon flax seeds
  • 1/2 teaspoon salt
  • extra water added to dough

Instructions

  1. Spread shredded zucchini on a paper towel to absorb as much as water possible. Do be careful to do this only for few seconds else, the paper might get too wet and stick to zucchini.
  2. In a bowl, add flour. Make a well in the centre and pour lukewarm water. Sprinkle yeast on top of it. Allow it to proof and mixture become frothy about 10 minutes.
  3. Add zucchini, melon and flax seeds.
  4. Using an electric mixer with dough hook attachment, knead the dough while adding extra water. Continue kneading till the dough hook comes out clean and dough clears the sides of the bowl. The amount of water will depend upon the water content of your zucchini. It can range from few tablespoons to 1/2 cup water. I added 1/2 cup water.
  5. Transfer the dough to a well oiled bowl and cover with a cling film. Allow it to rest till it doubles in volume, about 1-11/2 hour.
  6. Without stretching the dough too much (it is best to use sharp kitchen shears) divide the dough into 2 balls. Round them off and place on a lightly greased baking sheet. Slightly flatten the dough balls. Cover loosely with a cling film. Allow them to rest for second rise about 1 hour.
  7. 15 minutes before the rise period is over, pre-heat oven to 190 C or 375 F.
  8. Using a sharp knife, make surface cuts on the balls to avoid cracking.
  9. Bake in pre-heated oven for 30 minutes or till lightly golden brown. The bread loaves should sound hollow when tapped on the back side.
  10. Allow them to cool completely on a wire rack. Slice and serve as you please. We had them with peppered cheese and it tasted wonderful.

Notes:

loosely adapted from Roxana

The amount of water will depend upon the water content of your zucchini. It can range from few tablespoons to 1/2 cup water.

It is best to use sharp kitchen shears for cutting the dough without stretching it too much. This helps in keeping the gluten intact.

Use Bread flour as in original recipe if it is available. It is not easily found in India so I used all purpose flour.

http://lemoninginger.com/2014/05/16/eggless-savoury-zucchini-bread/

Sending the savoury Zucchini Bread to 

  1. Bake Fest # 31, an event originally started by Vardhini
  2. Yeastspotting
  • Delicious! This bread must taste wonderful.

    Cheers,

    Rosa