how to make

Zucchini Garlic Bread

by

dairyfree
vegan
lowcalorie
lowfat
lowcarbs
lowsugars

STEP 1

Allow grated zucchini to drain for 20 minutes and squeeze them to remove excess water. Then, combine them with wholemeal flour, white flour, lukewarm water, 1 tbsp of oil, ​1 tsp of salt, sugar, and dry yeast.

STEP 2

Knead the ingredients for 10 minutes and allow the dough to prove for 1 hour in a bowl covered with a cloth in a warm place.

STEP 3

Punch the dough to remove excess air, divide it into 80g (3 oz) pieces, and make a spiral-twist bread roll with each of them.

STEP 4

Leave them to prove for 20 minutes covered over a baking tray lined with parchment paper and dusted with cornmeal.

STEP 5

Brush the bread rolls with 2 tbsp of oil mixed with garlic powder, black pepper, and rosemary. Bake them in the oven at 200°C (390°F) for 15-20 minutes. Enjoy!

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