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Whole Wheat Yeasted Zucchini Bread
Soft and tender crumb, 100% wholegrain zucchini bread has all the goodness and health benefits of zucchini.
Ingredients You Need for Whole Wheat Yeasted Zucchini Bread [Vegan]
How to Prepare Whole Wheat Yeasted Zucchini Bread [Vegan]
- Wash and dice zucchini. Blend to get a smooth puree. Do not add water to puree zucchini.
- Measure 1 cup and reserve 3-4 tablespoon extra.
- Sift whole wheat flour with salt in a large bowl.
- Make a well in the center. Add sugar, zucchini puree. Add ¾ cup puree only. Mix together all the ingredients. Knead for 7-8 minutes.
- Whole wheat flour drinks a lot of water. If the dough feels dry or hard, add the remaining puree. The dough should be really soft and supple. Used 1 cup plus a little extra puree.
- Cover and let rest for 30-35 minutes.
- Dissolve yeast in 2-3 teaspoons of water. Stretch the dough and add yeast paste. Fold over and add more and repeat until all is used. Drizzle oil. Knead for another 4-5 minutes. The dough will feel sticky initially but will come together and become soft and supple.
- Transfer the dough to an oiled bowl. Turn around once so that it is evenly coated with oil. Cover and keep in the warm corner of your kitchen for 1 hour or until double.
- Grease one 8 ½ x 4 ½ inch loaf pan.
- Punch the risen dough and shape it into a loaf. Gently transfer the shaped dough into the loaf pan.
- Cover and keep to rise for 40-45 minutes or until it reaches the rim of the pan.
- During the last stages of rising, preheat the oven to 180 degrees C.
- Bake for 30-35 minutes or until the top turns golden and the loaf pan sounds hollow when tapped at the bottom. Tent with a foil if the top is browning too fast.
- Transfer to the cooling rack. Slice when cold.
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