How To make Zucchini Yeast Bread
1 lb Zucchini -- grated
2 tb Salt
1 pk Active Dry Yeast
1 1/4 c Lukewarm Water
3 1/2 c Flour
-Olive Oil -- for brushing
1. In a colander, alternate layers of grated zucchini and salt. Leave
for 30 mins over a bowl or sink. Then squeeze out the moisture with your hands.
2. Combine the yeast with 1/4 cup of lukewarm water, stir, and leave
to dissolve for 15 mins.
3. Place the zucchini, yeast, and flour in a bowl. Stir together, and
add just enough of the remaining water to obtain a rough dough.
4. Transfer to a floured surface and knead until smooth and elastic.
Return the dough to the bowl, cover with a plastic bag, and leave to rise in a warm place until doubled in size, about 1 1/2 hrs.
5. Grease a baking sheet. Punch down dough with fist and knead into a
tapered cylinder. Place on baking sheet, cover, and leave to rise in a warm place until doubled in volume, about 45 mins.
6. Preheat oven to 425 F. Brush with olive oil and bake until golden,
40 to 45 mins. Cool on a wire rack.
The Great American Baking Book - ISBN 0-8317-3971-1 Dan Klepach
How To make Zucchini Yeast Bread's Videos
Zucchini Bread
Zucchini Bread – delicious, moist and slightly sweetened quick bread with a vibrant touch of lemon and healthy bits of grated zucchini. It comes together easily using simple baking ingredients. No yeast needed!
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INGREDIENTS:
2 cups (250 g) all-purpose flour
1 1/2 teaspoons (6 g) baking powder
½ teaspoon (3 g) baking soda
1 tablespoon (6 g) lemon zest
1 teaspoon (5 g) salt
2 large eggs
1 cup (200 g) granulated sugar
1/3 cup (83 ml) melted unsalted butter
2 tablespoons (28 ml) vegetable or canola oil
1 teaspoon (4.2 g)vanilla extract
2 cups (380 g) fresh zucchini, grated
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Super Healthy Zucchini Bread | Gluten-Free & Yeast-Free Bread Recipe
#veganbread #glutenfreebread #zucchinibread
Hey guys,
Welcome to Healthy Vegan Kitchen!
Today I'd like to show you how to make vegan healthy bread. The recipe is gluten-free, soy-free and yeast-free. Just YUM!
Stay tuned!
But before we start make sure to subscribe to my Channel. There are more interesting and delicious recipes to come.
Please watch the video for the baking instuctions.
Enjoy!
Watch also:
Gluten-free Buckwheat-Millet Bread
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The Best Vegan Chocolate Cookies | Gluten-free & Sugar-free
Gluten-free Fermented Bread
Gluten-free & Sugar-free Almond Cookies
Vegan Blueberry Muffins
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Fluffy Vegan Blueberry Pancakes
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Vegan Chocolate Chip Cookies
Vegan Omelette Recipe
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The Best Vegan Chocolate Muffins
Enjoy,
Mira Ako
How to make an easy zucchini bread recipe - The savory and sweet version
This is a video about how to make easy zucchini bread in a savory and a sweet version. I grew up on zucchini bread and it wasn't until not too long ago that I found out how versatile it was! You could add nothing else to these recipes and have a delicious sweet or savory zucchini bread but the addition of the cheddar for the savory version and the blueberries for the sweet version take these recipes to the next level, in my opinion. Both these breads are easy quick bread recipes that require no yeast.
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Timecodes
Intro 0:00 - 0:15
Blueberry/Zucchini Bread 0:18 - 1:56
How to Prepare the Pan 1:56 -3:36
Cheddar/Zucchini Bread 3:36 - 5:46
Ending 5:46 - 6:47
End Cards 6:47 -7:03
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Savory Zucchini Cheddar Quick Bread Recipe | NO YEAST | NO EGGS - Recipe Magik
Savory Zucchini Cheddar Quick Bread Recipe (Without Eggs, Without Yeast)
Prep Time: 15m
Cook Time: 60m
Total Time: 75m
Servings: 10 slices
- Oven
- 2 medium sized Zucchini grated
- 1 Cup Whole Wheat Flour
- ½ Tsp Baking Soda
- ½ Tsp Baking Powder
- 1 Tsp Salt
- 3-4 medium sized green chilis chopped
- 1 Tsp Ground Black Pepper
- 1 stick Salted Butter melted
- 2 Tsp Thick Greek Yogurt
- 1 Tsp White or Cider Vinegar
- 1 Cup Cheddar Cheese Shredded at home
Thyme Butter
- 5 Tbsp Salted Butter softened
- 1 tsp Thyme
- 1 Tsp Honey
1) Preheat the oven to 350F or 180C and line a baking bread pan (9 X5 inch) with parchment paper.
2) Grate the zucchini and squeeze out the excess water by laying it on a kitchen towel or Paper and resting it for 10 minutes or by squeezing the water out.
3) In a mixing bowl take the Flour and mix with the Baking Soda and Baking Powder. Keep aside.
4) In a mixing bowl, take melted butter and mix it with Yogurt and Vinegar. Mix it and add it to the dry ingredients. Mix everything well until combined.
5) Season the batter with salt, black pepper, and some chopped green chilis.
6) Pour your bread batter in the baking tray and bake your Zucchini Cheddar Bread for 60 minutes at 350F or 180C.
7) Make the thyme butter by mixing butter with thyme and honey, slather over your bread and enjoy!
calories 356
Gluten-Free Zucchini Bread {Dairy-Free}
An easy recipe for gluten-free zucchini bread. Easily made in one bowl and no mixer is required for this super moist zucchini bread. The recipe is also dairy-free. Get the full printable recipe HERE:
Homemade Zucchini Bread Recipe + Homemade Butter
This delicious homemade zucchini bread is the perfect light and fluffy summer snack to serve up to your family and guests.
Zucchini bread is known as a quick bread which is bread that utilizes baking powder or baking soda, or a combination of both, as the leavening agent over traditional yeast. They mix together easily and baking in no time. Most food historians believe zucchini bread was invented in America in the mid 19th century following the invention of baking powder.
Since zucchini is in peak season during the early to mid-summer months, this recipe will absolutely taste at its best during this time, however, you can still make this delicious bread all year long.
Ingredients for this recipe:
• 2 sticks melted unsalted butter
• 1 ¾ cups sugar
• 4 eggs
• ¼ cup whole milk
• ¼ cup vegetable oil
• 1 ½ teaspoons baking soda
• 2 teaspoons baking powder
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon salt
• 3 ½ cups grated fresh zucchini
• 4 cups all-purpose flour
• 1 ½ cups pecans
Makes 16
Prep Time: 15
Cook Time: 60 minutes
Procedures:
1. Preheat the oven to 350°.
2. In a large bowl whisk together the butter and sugar until completely mixed.
3. Next, add in 1 egg at a time until whisked in.
4. Pour in the oil, and milk until combined and mix them in.
5. Now, whisk in the baking soda, baking powder, cinnamon, nutmeg, and salt until it is completely mixed together.
6. Add in the shredded zucchini and whisk until it is combined.
7. Whisk in the flour until combined and then fold in the pecans using a rubber spatula.
8. Divide the batter between two 9x5 loaf pans that have been sprayed with no-stick spray.
9. This part is optional but mix together ¼ cup of packed light brown sugar with ¼ cup of roughly chopped pecans and evenly sprinkle it over the top of the bread.
10. Bake at 350° for 50-55 minutes or until browned and cooked in the center. If you press a toothpick in the center, it should come out relatively clean. In addition, it will have an internal temperature of 198°.
11. Remove from the oven and set on a rack and cool for 20 minutes before slicing and serving.
Chef Notes:
Make-Ahead: You can make this zucchini bread up to 1 day ahead of time.
How to Store: Keep covered at room temperature for up to 3 days or covered and in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw in the refrigerator until soft.
You can just use oil, or just use milk, or a combination of both like I did in this recipe. You can also swap out the milk for full-fat yogurt.
Swap out the pecans with walnuts or almonds.
You can easily make 24 muffins using this recipe if you prefer banana muffins instead. Bake them for 25-28 minutes.