Zucchini bread at home
Description
Delicious baked goods for the whole family. I'll be honest: this is the second time I've baked this bread, and both times it turned out so well that I'll have to increase the quantities! This amount of ingredients yields a small loaf, but it's enough for a small family for a day—though it's so tasty you might finish it sooner... What can I say, just give it a try!! Serve warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
So, prepare the ingredients. You'll need a small onion (or half of a medium-sized one). The zucchini must be young so that the seeds are not noticeable. If you don't have young zucchini, use only the firm flesh, removing the skin and seeds, and weigh out exactly 150 g. Let's get started!
- 2
Step 2
Dissolve salt, sugar, and dry yeast in warm water (about 37–39 degrees, but not exceeding 40), add a tablespoon of flour, and mix. Let the starter sit for 10–15 minutes to allow the yeast to "wake up."
- 3
Step 3
Peel the onion and slice it as thinly as possible. Grate the zucchini and squeeze out the juice.
- 4
Step 4
Add zucchini, onion, and ketchup to the starter dough. Mix the mass.
- 5
Step 5
Pour in the vegetable oil. Gradually add the flour in small portions and knead the dough.
- 6
Step 6
The dough should not be stiff. As soon as it stops sticking to your hands and comes together into a ball, it's ready.
- 7
Step 7
Grease a baking sheet with vegetable oil or cooking fat, place the zucchini dough on it (you can also brush the dough with vegetable oil for a nice crust), make shallow cuts with a knife. Let it rest in a warm place for 1 hour.
- 8
Step 8
Bake the bread at 180 degrees for 35-40 minutes (depending on your oven). Cool on a wire rack.