Move over regular zucchini bread, you need to make this amazing savory zucchini bread. Filled with zucchini, broccoli, leeks, and onions this hearty bread is perfect for weekend brunches or even Easter.
This is the third recipe in my Eat Your Greens series! I want to encourage you all to eat your greens through fun and interesting recipes. This savory zucchini bread is not only easy to make but a great way to enjoy some green veggies. It is filled with zucchini (duh), chopped broccoli, leeks, and onion. If you have anyone who is struggling to eat their greens aka picky kids, definitely make this for them.
While thinking of recipes for this series I of course thought of zucchini bread. I have a delicious recipe for coconut zucchini bread in my cookbook, Plantiful. So, I thought what about a savory zucchini bread? It sounded absolutely delicious to me. Then, I thought to add in broccoli and the leeks and onion to add in sweetness. This bread almost reminds me of a crustless quiche, less eggy though (and in our case vegan eggy). This bread is very moist due to all the veggies and truly a treat.
Semolina Tomato Zucchini Yeast Bread
While I personally wouldn’t do too much to alter this recipe because I think it came out delicious I did have some other ideas in mind.
A zucchini bread is a quick bread recipe, meaning there is no yeast involved. So, it will use baking powder to help make it rise. The baking powder works in this recipe with the vegan buttermilk to add lots of fluffiness. Vegan buttermilk is made by mixing nondairy milk with an acid like lemon juice or apple cider vinegar. The acidity of it helps to activate the baking powder.
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Savory Gluten Free Zucchini Bread
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Move over regular zucchini bread, you need to make this amazing savory zucchini bread. Filled with zucchini, broccoli, leeks, and onions this hearty bread is perfect for weekend brunches, lunches, and a side!
Keyword easter recipes, eat your greens, mothers day recipes, quick bread, recipes to help you eat more vegggies, savory zucchini bread, zucchini recipes
Zucchini Bread Recipe (with Cheesecake Ribbon)
Plantifully Based® is part of the Amazon Affiliate Partner Program. Links on here may be from Amazon or other affiliate programs. If you decide to purchase through a link I will receive a small commission. This helps to run the blog and make more recipes. Did you try this recipe? Tag me on Instagram @plantifullybased to let me know how it went. If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!Zucchini Yeast Bread is a nice change of pace from the more typical quick-bread, cakey style zucchini breads. Pureed zucchini adds great flavor, moisture and texture to this tasty yeast-risen bread.
This is a recipe I’ve been working on for a while. Because I belong to a co-op farm I get LOTS of zucchini, all summer long. I’m always looking for new ways to use the prolific squash. I mean, there are only so many spiralized salads a gal can eat!
When I use zucchini for baking I basically treat it as added water, since that’s mostly what zucchini is made of. Becauseit doesn’t have a very pronounced flavor, zucchini is easy to slip it into all sorts of recipes.
Cheddar Zucchini Bread
For my Zucchini Yeast Bread I simply replaced some of the water in a fairly basic bread dough with zucchini. The first few times I made the bread I used shredded zucchini.
The shredded zucchini was breaking up the gluten, so I tried making a zucchini puree and that did the trick. Now I had a bread that was soft and moist with a very slight vegetable flavor from the zucchini.
All that was left to do was make a pretty braid, top it with some cheese, bake until golden brown, and enjoy! We ate it with a green salad and smoked salmon for a light dinner. Perfect!
No Yeast And Quick Bread Recipes
The bread is best the day that it is baked. It will keep at room temperature for 1 day. Leftovers can be frozen for up to 3 months.
Serving: 1 slices | Calories: 108 kcal | Carbohydrates: 20 g | Protein: 4 g | Fat: 1 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.3 g | Trans Fat: 0.003 g | Cholesterol: 20 mg | Sodium: 155 mg | Potassium: 76 mg | Fiber: 1 g | Sugar: 0.5 g | Vitamin A: 59 IU | Vitamin C: 3 mg | Calcium: 10 mg | Iron: 0.4 mg
Very very delicious. Nice flavor and texture. Sandwich bread. I want to try adding herbs and garlic. Freezes and reheats easy and efficiently.
Gluten Free Savory Zucchini Bread
I am planning on making this loaf. Do you need some sugar or honey to activate the yeast? If so, how much would you use?
It's not necessary to use sugar to activate the yeast. There's plenty of food for the yeast in the flour. If your yeast is old and past it's use by date you can check if it's still active by mixing it with water and sugar, but otherwise it's not necessary.If you are looking for a zucchini bread recipe that is not quick bread and uses yeast, you need to try this savory soft fluffy zucchini yeast bread. The same recipe can also be used to make zucchini hamburger buns.
It’s zucchini season and a friend gave us her homegrown zucchini. Since I’m really into baking these past few years, I decided to bake some zucchini bread. When it comes to zucchini and bread, most recipes out there are usually for zucchini quick bread and usually they are sweet versions. I have nothing against quick bread because they are convenient and doesn’t require yeast. But, I love baking bread made with yeast. So, I decided to develop this zucchini yeast bread that is more on the savory side and can be used as morning toast or to make sandwiches or burgers.
Savory Bread Recipes You Should Definitely Try
Serving: 1 serving for bread loaf | Calories: 181 kcal | Carbohydrates: 28 g | Protein: 6 g | Fat: 5 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.01 g | Cholesterol: 23 mg | Sodium: 209 mg | Potassium: 52 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 87 IU | Vitamin C: 0.001 mg | Calcium: 53 mg | Iron: 0.4 mg
1. Wash the zucchini well, pat it dry and leave the skin on (you can remove it if you prefer). Cut the zucchini in half and scrape out the seeds. The seeds part are watery.
2. Grate the zucchini into fine pieces so it won’t be “stringy” when you add it into the dough. Squeeze out as much liquid from the zucchini as possible. This affects the hydration of the dough. Keep the liquid you squeeze out as we will add this back to the dough
Bacon Cheese Bread (quick Bread!)
3. If you are wondering why we squeeze the liquid out of the zucchini but add it back later, it is basically to control the amount of liquid we add to the dough. Zucchini has very high water content and every zucchini has a different amount of liquid. This way, we can ensure that the dough we prepare won’t be overly wet and difficult to work with
5. Stir the mixture with the dough hook to combine roughly so the dry ingredients won’t start flying when you turn on the machine.
6. Start mixing at speed 2 for about 1 minute and then increase to speed 2 and continue to knead for 7-10 minutes (the timing depends on your mixer too) to get a soft dough that is smooth and elastic, slightly sticky to the touch. The dough should reach a windowpane stage. When you gently stretch the dough thinly, it shouldn’t tear easily. If it does, knead a bit longer.
Goat Cheese Bacon Zucchini Quick Bread
6. If the dough feels dry and/or stiff, add more zucchini juice, one teaspoon at a time. You want to make sure the dough feels soft and hydrated, this is one of the important tips to get a soft bread. So don’t be afraid to add more liquid if you feels like the dough needs it
7. Place the dough in a lightly oiled bowl. This is optional but I like to put it in a round container, about 1 quart-size so I can monitor when it doubles in volume. Gently press the dough down so it’s flat and fill up the container. I will mark the side of the container with masking tape where the dough would double in volume. This may
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