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
Zucchini
180g
Wholemeal Bread Flour
250g
White Bread Flour
200g
Warm Water
210mL
Extra Virgin Olive Oil
3tbsp
Salt
1.5tsp
Brown Sugar
1tbsp
Dry Yeast
2tsp
Garlic Powder
1tsp
Black Pepper
1tsp
Rosemary
1tbsp
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
Zucchini
180g
Wholemeal Bread Flour
250g
White Bread Flour
200g
Warm Water
210mL
Extra Virgin Olive Oil
3tbsp
Salt
1.5tsp
Brown Sugar
1tbsp
Dry Yeast
2tsp
Garlic Powder
1tsp
Black Pepper
1tsp
Rosemary
1tbsp
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
Zucchini
180g
Wholemeal Bread Flour
250g
White Bread Flour
200g
Warm Water
210mL
Extra Virgin Olive Oil
3tbsp
Salt
1.5tsp
Brown Sugar
1tbsp
Dry Yeast
2tsp
Garlic Powder
1tsp
Black Pepper
1tsp
Rosemary
1tbsp
STEP 4
Leave them to prove for 20 minutes covered over a baking tray lined with parchment paper and dusted with cornmeal.
Ingredients List
Zucchini
180g
Wholemeal Bread Flour
250g
White Bread Flour
200g
Warm Water
210mL
Extra Virgin Olive Oil
3tbsp
Salt
1.5tsp
Brown Sugar
1tbsp
Dry Yeast
2tsp
Garlic Powder
1tsp
Black Pepper
1tsp
Rosemary
1tbsp
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!