Why Zucchini Bread?
It's delicious! On top of that - if you have planted zucchini you will certainly have an abundance of zucchini!
My approach to breadmaking isn't based on a recipe. This instructable builds on my more detailed reviews of the process. Here I focus on how to proof and a damp bread that has ingredients with a high moisture content.
Here are my earlier instructables that are put together to help make breadmaking less intimidating.
- Art of Breadmaking - bread making principles to help see it as more art than science
- Homemade Buns - a variation to see how simple it is to incorporate any ingredients
- Crackers - really want to avoid yeast... here's how to get started today
The Goal. My approach is to remove hurdles and make the process less intimidating. See the next step for how simple it can be. The trick is to start playing with dough and see your bread improve over the first few loaves.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Starting a Dough
Much of the basics for starting this dough come from my initial break making post. Here are the ingredients and how I incorporate them.
Mixer or Bowl
Either way... incorporate the following ingredients in order
- Zucchini (1 whole or any amount)
- Water - cover... really add any amount over 1 cup
- Milk - optional... I added about 1/2 cup
- Salt, Spices (oregano, basil, red pepper flakes... anything you like to eat)
- Grains - (chia seeds and golden flax went into mine... again, anything)
- Flour - add until your dough is the 'right' consistency.
- Yeast - about halfway into adding flour sprinkle dry yeast directly into the dough. --yes, i'm done with proofing yeast
How to get dough to the 'right' consistency? You'll need to work the dough and keep everything floured along the way. Tips are provided in earlier posts.
Step 2: Proofing to Kneading
For this bread I added about 2x the amount of yeast I typically include. I never know exactly how much but I'd say about a solid 1-1/2 teaspoons. I had just started a new package of yeast and was looking or a quick rise.
See in the photos how the doubled dough started fairly stringy before forming back into a ball.
Step 3: Slicing Dough
From a dough ball I use a sharp knife to separate the dough.
Step 4: Proofing Pan
The well floured dough goes straight into the baking pan. I rolled the dough in cornmeal and applied a generous amount across the pan's surface.
Using a Dutch Oven
The reason to use a dutch oven or enamel pan is that it creates a divide between your dough and the larger oven. This separate space heats up slower. It allows the whole dough to come to temp more gradually which makes for a rise that develops more thoroughly. Basically the bread is bigger and lighter.
Step 5: Slicing
Step 6: Finished Product
Most Zucchini Breads I see online are dense. Often they are made without yeast.
The goal here is to help remove hurdles and make bread making more accessible.
Hope this helps you either get started or see bread making as less intimidating.
Thanks for reading! Jeff
Here are a few recent instructables:
- Black Bean Sauce - making Chinese black bean sauce is simple if you know to use fermented black beans
- Trail Tea - how making tea on the trail keeps your pack light and makes for a great experience
- Perfect Pie - how to manage moisture content to make a perfect pie
Keeping squash plants healthy... yes it's a challenge. Here's how I hunt the dreaded vine borers that attack mid-July in Minnesota.
Participated in the
Organic Cooking Challenge