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Whole Wheat Zucchini Bread

Whole Wheat Zucchini Bread

Name: Whole Wheat Zucchini Bread
Yield: 6
Cuisine: United States
Ingredients: 0 Flour: 300 g; Whole Wheat Flour: 150 g; Water: 130 ml; Whole Milk: 150 ml; Zucchini: 2; Salt: 20 g; Extra Virgin Olive Oil: 30 ml; Brewer's Yeast: 1 sachet

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Ingredients

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	300 g 0 Flour
	150 g Whole Wheat Flour
	130 ml Water
	150 ml Whole Milk
	2 Zucchini
	20 g Salt
	30 ml Extra Virgin Olive Oil
	1 sachet Brewer's Yeast

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Features:

Cuisine:

United States

70
Serves 6
Medium

Ingredients

300 g 0 Flour
150 g Whole Wheat Flour
130 ml Water
150 ml Whole Milk
2 Zucchini
20 g Salt
30 ml Extra Virgin Olive Oil
1 sachet Brewer's Yeast

Directions

The whole wheat zucchini bread will be very tasty, particular and will be an excellent alternative to the classic homemade bread.

In this case, in fact, the base dough is enriched by the presence of the thinly sliced zucchini that blend perfectly with the rest of the dough and give life to a really excellent result, fragrant but above all tasty and original.

Let’s see, then, how to prepare an excellent whole wheat zucchini bread and some useful tips to get a great result and win over our guests with a genuine and delicious product.

Steps

1 Done 45	To begin the preparation of whole wheat zucchini bread you must first mix together milk, water and brewer's yeast. Both milk and water must be at room temperature or slightly warmed by passing them for a few seconds to microwave. It is important, however, that the two ingredients are not too hot because otherwise they would risk burning the leavening action of the yeast. To these three ingredients add also about 80 g of flour 0, taken from the total, and mix everything. The mixture thus obtained will be left to rise for about 45 minutes or until it has doubled its initial volume. In this way you will have created the dough that will form the basis of your zucchini bread
2 Done	In the meantime, dedicate yourself to zucchini. These, in fact, will be deprived of the two ends, washed and dried carefully and then grated using a grater with large holes. Sprinkle the zucchini with salt and let it rest for 30-45 minutes and then squeeze it carefully so that the excess vegetation liquid is lost.
3 Done	At this point resume your leavened dough and add little by little all the other ingredients, including the well-squeezed zucchini. Mix everything well until you have obtained a ball of very elastic and compact dough. The amount of flour could vary depending on the consistency of the zucchini. In fact, if these still contain some liquid it may be necessary to add some other flour. It is important, however, that the result is a ball of elastic and compact dough, especially not more sticky.
4 Done 120	The dough should be placed inside a bowl, covered with a rag and a transparent film and placed in the oven off but with light on for about two hours so that it can leaven.
5 Done 40	When it has doubled its initial volume, you can put it on a pastry board, give the shape you want and let it rise in the oven at night, but with the light on for about 40 minutes. Alternatively you can lay your dough directly into a plumcake mold, previously sprinkled with oil, and then in this case it will take only two hours of levitation.
6 Done 45	The whole wheat zucchini bread is then ready to be placed in preheated oven at 220 ° C for about 40-45 minutes or until your bread will be well browned on the surface.
7 Done	Once ready, the bread will be baked, left aside to cool and then served to your guests.