Zuchinni Bread

[kitaye]

I keep seeing references to zuchini bread but the only recipe I can find is more like a date nut loaf but using shredded zuchini. I was looking for a recipe that makes a loaf like sandwaich bread. Anyone have a recipe for such a beast?

[dlangland]

I think, although I might be wrong, that is just the nature of zucchini. You can blot it with paper towels, freeze it and pour the liquid off...Still comes out the same. Very moist. I only planted those little yellow summer squash this yr. You can use them for anything you would use zuchhini in, but when stir-frying they have a bit of a buttery flavor. The trick is the same with zuchinni, though. For the best flavor and to avoid all those seeds, you must pick them when they are small. Deb

[kitaye]

Thanks dlangland. We'll just have to learn to like the more dessert style bread.

[dlangland]

kitaye said:

Thanks dlangland. We'll just have to learn to like the more dessert style bread.

My mom has a really good chocolate zucchini cake recipe and a chocolate zucchini bread recipe. I am not much of a sweets person, but it is really moist. Let me know if you would like me to dig the recipes out of my files, alright? Deb

[Kathy]

I haven't tried this one yet but your post had me searching for yeast bread recipes that use zucchini.
I found one! Let us know how yours turns out & I'll post if I make it this weekend.

Zucchini yeast bread

Yield: 1 loaf

Ingredients:
1 lb Zucchini -- grated
2 tb Salt
1 pk Active Dry Yeast
1 ¼ c Lukewarm Water
3 ½ c Flour
Olive Oil -- for brushing

Directions:

1. In a colander, alternate layers of grated zucchini and salt. Leave for 30 mins over a bowl or sink. Then squeeze out the moisture with your hands.

2. Combine the yeast with 1/4 cup of lukewarm water, stir, and leave to dissolve for 15 mins.

3. Place the zucchini, yeast, and flour in a bowl. Stir together, and add just enough of the remaining water to obtain a rough dough.

4. Transfer to a floured surface and knead until smooth and elastic. Return the dough to the bowl, cover with a plastic bag, and leave to rise in a warm place until doubled in size, about 1 1/2 hrs.

5. Grease a baking sheet. Puch down dough with fist and knead into a tapered cylinder. Place on baking sheet, cover, and leave to rise in a warm place until doubled in volume, about 45 mins.

6. Preheat oven to 425 F. Brush with olive oil and bake until golden, 40 to 45 mins. Cool on a wire rack.

Recipe By : The Great American Baking Book - ISBN 0-8317-3971-1