Zucchini Oatmeal Bread Recipe

Zucchini Oatmeal Bread Recipe

Ingredients

For the Bread:

• 300 g zucchini (1 medium zucchini)
• 200 ml water (about 7 fl oz)
• 5 g dry yeast (about 1 teaspoon)
• 150 g oatmeal (first portion, about 1 1/4 cups)
• 150-200 g oatmeal (second portion, about 1 1/4 to 1 3/4 cups)
• Salt, to taste
• Black pepper, to taste
• Favorite spices (such as curry), to taste
• Dry garlic, to taste
• 1 teaspoon dried tomatoes, finely chopped
• 30 ml olive oil (about 2 tablespoons)
• 20 g pumpkin seeds (about 2 tablespoons)
• 20 g sunflower seeds (about 2 tablespoons)
• A handful of cumin seeds, for sprinkling on top

Nutrition Information

• Servings: 10 slices
• Calories per serving: Approximately 180 kcal
• Fat: 8g
• Carbohydrates: 23g
• Protein: 5g

Instructions

1. Prepare the Zucchini

Start by grating the zucchini using a medium grater. Place the grated zucchini in a large mixing bowl. Zucchini adds moisture to the bread, keeping it tender while contributing a mild, earthy flavor.

2. Activate the Yeast

In a small bowl, mix 5 g of dry yeast with 200 ml of warm water. Make sure the water is warm but not hot, as too high a temperature can kill the yeast. Let the mixture sit for about 5-10 minutes, until it becomes frothy. This indicates that the yeast is active and ready to be used.

3. Mix the Dry Ingredients

In the bowl with the grated zucchini, add 150 g of oatmeal (about 1 1/4 cups), salt, black pepper, your favorite spices (such as curry), dry garlic, and 1 teaspoon of finely chopped dried tomatoes. Stir the ingredients together until well combined. The dried tomatoes and spices add depth and complexity to the bread, enhancing its flavor.

4. Add the Wet Ingredients

Pour the activated yeast mixture and 30 ml of olive oil into the zucchini mixture. Stir well to ensure all ingredients are fully incorporated. The olive oil adds richness and helps bind the dough together.

5. Incorporate the Seeds

Add 20 g of pumpkin seeds and 20 g of sunflower seeds to the mixture. Stir to distribute the seeds evenly throughout the dough. These seeds not only add a pleasant crunch but also boost the nutritional value of the bread.

6. Add More Oatmeal

Gradually add another 150-200 g of oatmeal (about 1 1/4 to 1 3/4 cups) to the mixture. Stir as you go, adding enough oatmeal until the dough comes together and is not too sticky. The amount of oatmeal needed may vary depending on the moisture content of the zucchini, so add it slowly until the dough reaches a manageable consistency.

7. Let the Dough Rise

Cover the mixing bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size. This step is crucial for developing the bread’s texture, making it light and airy.

8. Prepare the Bread

Preheat your oven to 180°C (350°F). Grease a loaf pan with a little olive oil or line it with parchment paper to prevent the bread from sticking.

Once the dough has risen, transfer it to the prepared loaf pan, smoothing the top with a spatula. Sprinkle a handful of cumin seeds on top of the dough for added flavor and texture. The cumin seeds provide a subtle, aromatic touch that complements the bread’s savory profile.

9. Bake the Bread

Place the loaf pan in the preheated oven and bake for 40-50 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean. Baking at this temperature allows the bread to cook through evenly without becoming too dry.