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.

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.

Add zucchini, melon and flax seeds.

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.

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.

Using a sharp knife, make surface cuts on the balls to avoid cracking.

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.

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.