Summer
Zucchini and Carrot Bread
In
some parts of the country, the first fresh vegetables of the summer
are on. You’ll find that you can use many of the vegetables from
the garden in your baking—adding color, flavor, and nutrition
to your baking.
Here is a wonderful
bread recipe for all that zucchini squash that seems to overwhelm us
each summer. Some fresh carrots are added for color and nutrition. Unlike
the quick bread recipes for zucchini squash, this is a yeasted recipe.
This is not a sweet
bread recipe and so it makes wonderful sandwiches and toast. We like
it with peach and apricot jam.
Summer Zucchini
and Carrot Bread Recipe
Any time that you
add vegetables to your bread, be prepared to adjust the amount of flour
that you use. Vegetables will add moisture to your bread and how they
are grated or pureed along with the type of vegetables, will determine
the moisture added. But it’s easy to add a little more flour;
a little more difficult to dribble in a bit of water. Because it is
easier to add flour than water, start your dough a bit on the wet side
and add flour as needed.
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Because zucchini
has such a high moisture content, salt is used to draw some of the moisture
from the squash.
Ingredients
3 cups coarsely
grated zucchini squash
1 tablespoon salt
2 cups coarsely grated carrots
3 1/2 cups white bread flour
3 tablespoons granulated sugar
1 seven-gram packet of instant
yeast
1 1/4 cup warm water, 110 degrees
2 cups fine ground whole wheat flour
1/2 tablespoon salt
2 tablespoons melted butter
1 teaspoon cinnamon
Directions
1. Grate the zucchini.
Place the zucchini in colander over the sink and stir in the salt. The
salt will draw water from the zucchini. Grate the carrots and set them
aside.
2. Place the white bread flour, sugar, and yeast in the bowl of your
stand-type mixer. Add the warm water and beat with a dough hook until
it is partially mixes. The purpose of this mix is to hydrate the yeast.
3. Squeeze the water from the zucchini. Add the vegetables to the mixer
bowl along with the whole wheat flour, the rest of the salt, the butter,
and the cinnamon. Knead with the dough hook at medium speed for four
minutes. You will likely need to adjust the moisture level either by
adding flour or water. Start out a little on the dry side as the kneading
tends to wring water from the zucchini. Set the dough in a greased bowl,
turn once, and cover. Set the bowl in a warm place and allow it to double
in size.
4. Grease two large loaf pans. Form two loaves, cover them, and let
them rise until doubled and puffy.
5. Bake at 375 degrees for 25 minutes or until done. The internal temperature
should be at 190 to 200 degrees. If this bread is under baked, with
all the vegetables, it will tend to be soggy. Remove and let the bread
cool on a wire rack.
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