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Soft and tender crumb, 100% wholegrain zucchini bread has all the goodness and health benefits of zucchini.

Whole Wheat Yeasted Zucchini Bread [Vegan]

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What Ingredients Do You Need To Make Whole Wheat Yeasted Zucchini Bread [Vegan]

  • 1 medium-size zucchini
  • 3 1/2 cups whole wheat flour
  • 1 teaspoon salt
  • 3 tablespoons unrefined sugar (powdered)
  • 3 tablespoons oil
  • 2-3 teaspoons water
  • 2 teaspoon instant dry yeast

How To Make Whole Wheat Yeasted Zucchini Bread [Vegan]

  1. Wash and dice zucchini. Blend to get a smooth puree. Do not add water to puree zucchini.
  2. Measure 1 cup and reserve 3-4 tablespoon extra.
  3. Sift whole wheat flour with salt in a large bowl.
  4. 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.
  5. 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.
  6. Cover and let rest for 30-35 minutes.
  7. 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.
  8. 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.
  9. Grease one 8 ½ x 4 ½ inch loaf pan.
  10. Punch the risen dough and shape it into a loaf. Gently transfer the shaped dough into the loaf pan.
  11. Cover and keep to rise for 40-45 minutes or until it reaches the rim of the pan.
  12. During the last stages of rising, preheat the oven to 180 degrees C.
  13. 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.
  14. Transfer to the cooling rack. Slice when cold.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Namita Tiwari

See My Recipes

I live in the Himalayas in India. I am an educationist by profession, a Yoga coach by choice, a birder by love, a nature lover at heart, and a baker by passion. Ambrosia is a blog dedicated to healthy baking using whole grains, local grains, alternative fours, seasonal and local produce. The majority of the delicious recipes on the blog are wholegrain, eggless and vegan.

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