how to make

Zucchini Garlic Bread

by

Health

Time

2h 10m

Cost

Nutrients

184 kcal

Carbs 32 grams

Sugars 2 grams

Total Fats 3 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 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% 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

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

Zucchini180g
Wholemeal Bread Flour250g
White Bread Flour200g
Warm Water210mL
Extra Virgin Olive Oil3tbsp
Salt1.5tsp
Brown Sugar1tbsp
Dry Yeast2tsp
Garlic Powder1tsp
Black Pepper1tsp
Rosemary1tbsp

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

Zucchini180g
Wholemeal Bread Flour250g
White Bread Flour200g
Warm Water210mL
Extra Virgin Olive Oil3tbsp
Salt1.5tsp
Brown Sugar1tbsp
Dry Yeast2tsp
Garlic Powder1tsp
Black Pepper1tsp
Rosemary1tbsp

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

Zucchini180g
Wholemeal Bread Flour250g
White Bread Flour200g
Warm Water210mL
Extra Virgin Olive Oil3tbsp
Salt1.5tsp
Brown Sugar1tbsp
Dry Yeast2tsp
Garlic Powder1tsp
Black Pepper1tsp
Rosemary1tbsp

STEP 4

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

Ingredients List

Zucchini180g
Wholemeal Bread Flour250g
White Bread Flour200g
Warm Water210mL
Extra Virgin Olive Oil3tbsp
Salt1.5tsp
Brown Sugar1tbsp
Dry Yeast2tsp
Garlic Powder1tsp
Black Pepper1tsp
Rosemary1tbsp

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

Zucchini180g
Wholemeal Bread Flour250g
White Bread Flour200g
Warm Water210mL
Extra Virgin Olive Oil3tbsp
Salt1.5tsp
Brown Sugar1tbsp
Dry Yeast2tsp
Garlic Powder1tsp
Black Pepper1tsp
Rosemary1tbsp

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