Eggless Zucchini Bread is a savoury bread for a lazy breakfast or a quick dinner. Zucchini bread is made using all purpose flour and various seeds like melon and flax seeds.
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.
We were still reeling under over-indulgence with Eggless Mocha Layered Cake from our anniversary. So sweet was definitely out.
I specifically name this bread eggless ’cause when I was looking for recipes, most zucchini breads used eggs till I came across this recipe.
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.
V had it for dinner with pepper cheese and roasted veggies. It was super tasty and I am going to be making this often.
- 1 cup zucchini shredded
- 3 cups all purpose flour
- ¼ cup lukewarm water
- 1¼ tsp instant yeast
- 1 tbsp melon seeds
- ½ tbsp flax seeds
- ½ tsp salt
- extra water added to dough
- 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.
- Transfer the dough to a well oiled bowl and cover with a cling film. Allow it to rest till it doubles in volume, about 1-1½ hour.
- 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.
- 15 minutes before the rise period is over, pre-heat oven to 375 °F (190 °C).
- 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.
- 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.