how to make

Zucchini Garlic Bread

by

Health

Time

2h 10m

Cost

Nutrients

191 kcal

Carbs 32 grams

Sugars 2 grams

Total Fats 4 grams

Saturates 1 grams

Fibers 4 grams

Proteins 6 grams

About this recipe

Prepared with garlic and rosemary-infused oil and grated zucchini, these wholemeal bread knots are perfect to accompany soups and salads. Make a big batch of these soft, fragrant, and spicy rolls to have fresh homemade bread for the whole week.


Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 25% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
More than 75% of recommended intake for a meal
Fibers, Proteins
More than 75% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Gluten

Servings

10

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Ingredients List

Zucchini180 g
Wholemeal Bread Flour250 g
White Bread Flour200 g
Warm Water210 mL
Extra Virgin Olive Oil3 tbsp
Salt1.5 tsp
Brown Sugar1 tbsp
Dry Yeast2 tsp
Garlic Powder1 tsp
Black Pepper1 tsp
Rosemary1 tbsp

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.

Ingredients List

Zucchini180 g
Wholemeal Bread Flour250 g
White Bread Flour200 g
Warm Water210 mL
Extra Virgin Olive Oil3 tbsp
Salt1.5 tsp
Brown Sugar1 tbsp
Dry Yeast2 tsp
Garlic Powder1 tsp
Black Pepper1 tsp
Rosemary1 tbsp

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.

Ingredients List

Zucchini180 g
Wholemeal Bread Flour250 g
White Bread Flour200 g
Warm Water210 mL
Extra Virgin Olive Oil3 tbsp
Salt1.5 tsp
Brown Sugar1 tbsp
Dry Yeast2 tsp
Garlic Powder1 tsp
Black Pepper1 tsp
Rosemary1 tbsp

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.

Ingredients List

Zucchini180 g
Wholemeal Bread Flour250 g
White Bread Flour200 g
Warm Water210 mL
Extra Virgin Olive Oil3 tbsp
Salt1.5 tsp
Brown Sugar1 tbsp
Dry Yeast2 tsp
Garlic Powder1 tsp
Black Pepper1 tsp
Rosemary1 tbsp

STEP 4

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

Ingredients List

Zucchini180 g
Wholemeal Bread Flour250 g
White Bread Flour200 g
Warm Water210 mL
Extra Virgin Olive Oil3 tbsp
Salt1.5 tsp
Brown Sugar1 tbsp
Dry Yeast2 tsp
Garlic Powder1 tsp
Black Pepper1 tsp
Rosemary1 tbsp

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!

Ingredients List

Zucchini180 g
Wholemeal Bread Flour250 g
White Bread Flour200 g
Warm Water210 mL
Extra Virgin Olive Oil3 tbsp
Salt1.5 tsp
Brown Sugar1 tbsp
Dry Yeast2 tsp
Garlic Powder1 tsp
Black Pepper1 tsp
Rosemary1 tbsp