I will share some of my favorites, which happen to be my favorites, but I cannot deny my fondness for zuchini bread, as the zuchini section of this page contains both sweet and savory recipes. Of all the recipes I've blogged about over the years, this is the one with the most requests, so I'll share it here.
Enter a short description of the recipe within 200 characters.
Ingredients:
- 1 cube of yeast, (42 g)
- 1 tsp sugar
- ¼ liter of water, lukewarm
- 250 g zucchini
- 75 g walnuts
- 2 tsp salt
- 1 egg (s)
- 1 egg (s), of which the egg yolk or
- 3 tablespoons milk
- 25 g of walnuts for sprinkling
Instructions:
- Put the flour in a bowl, press in a hollow.
- Crumble the yeast into the trough and mix with the sugar and a little lukewarm water.
- Lightly dust with flour and cover and leave to rise in a warm place for 10 minutes.
- In the meantime, wash, clean and grate the zucchini, squeeze well with your hands.
- Chop the walnut kernels. Add the remaining water, salt and egg to the pre-batter, knead everything thoroughly, knead in the zucchini and walnuts.
- Cover and let the dough rise in a warm place for 45 minutes.
- Knead the dough well again on the floured work surface and shape it into a long roll with floured hands.
- Grease the tin, put the dough in it and cover and leave to rise in a warm place for another 45 minutes.
- Preheat the oven to 200 ° C. Chop the walnuts for sprinkling. Brush the bread with whisked egg yolk or milk and sprinkle with the walnut kernels. Bake in the oven (bottom, fan oven 180 ° C) in 40 minutes until golden brown.
- Allow to cool briefly in the mold, then plunge onto a wire rack and turn over again, leave to cool open.
