Hello, dear readers of the site! From diet vegetable- zucchini - you can cook a lot original dishes. These are soups, casseroles, snacks, for example, and even bread. Zucchini bread turns out soft, porous, tasty and perfectly complements the first and second courses. His original recipe Our regular blog chef Alena shares with us. We also recommend that you look at the recipe for making pumpkin bread in a slow cooker.
Ingredients:
- Zucchini - 1 small
- Milk 2.5% fat - 250 ml
- Vegetable oil (refined) - 50 ml
- Salt (I have delicious salt with garlic and herbs") - 1.5 tsp.
- Sugar - 1 tbsp.
- Dry yeast (Saf - moment) - 1 sachet
- Wheat flour (highest grade) - 5.5 - 6 cups
Zucchini bread step by step recipe:
Alena cooked zucchini bread in the Redmond 45021 multicooker (5 liter bowl, 860 W power).
Sift half of the flour into a large bowl. Then add salt, dry yeast and mix the dry mixture with a spoon. 
Wash the zucchini, cut off the ends and remove the peel with a vegetable peeler. Then grate the zucchini on a fine grater and if the pulp is very juicy, then squeeze out the excess juice through a sieve or gauze. Heat the milk a little more than room temperature, dissolve the sugar in it and add the zucchini pulp. 
Combine the dry and wet ingredients together and, gradually adding the remaining flour (sifted), knead the dough. The amount of flour will depend on its stickiness and the moisture of the zucchini. It took me 6 glasses. 
The finished dough should be elastic and soft, quite a bit sticky. Remove the dough to rise in a container with a lid and leave for 2 hours. 
Lubricate the multicooker bowl with oil. Shape the dough into a neat ball. Place the bun in the bowl, select the “Heating” mode (40 degrees) for 20 minutes, then the “Baking” mode for 45 minutes (for powerful multicookers). 
If you want to toast the zucchini bread on each side, then turn the bread over 15 minutes before the end of cooking. 
Cool the finished zucchini bread on a double boiler basket, cut into portions and serve. 
Well, for the second, you can cook delicious
Bon appetit!
Best regards, Oksana.
Simple recipes for the slow cooker.
I do not eat store-bought bread, and indeed any yeast baked goods. If you want something like that, then I cook myself rye yeast-free bread in the oven.
I prefer vegan food. Accordingly, I bake vegan bread - exclusively from plant ingredients (without eggs and).
Today I want to tell you about my own, fantasy, but very simple recipe bread - on zucchini.
The idea of such bread was born spontaneously. Once, after cooking, I had one zucchini left, and this is “neither there nor here”.
At first I thought about frying it, and then I decided that it would be best to bake it in the oven, and somehow in an original way. Why not make zucchini dough for yeast-free bread?
Slicing the zucchini into circles, I whipped it in a blender with the addition of a small amount of water. It turned out to be such a zucchini puree.
Transferring this puree to a deep plate, I added baking powder (about a third of a bag), whole grain rye flour (about five or six tablespoons), a couple of tablespoons of coconut oil and a little salt.
After mixing everything, I got a yeast-free vegan dough with the consistency of thick sour cream.
It is worth saying that my flour is not completely rye. This is a mixture of whole grain flour of several types. The basis is rye, and the additives are wheat and oats. The flour is quite coarse and dark, but it is healthier. I love this one, but it's hard to get gastronomic masterpieces from it.
I was afraid to form a traditional loaf of bread from squash dough, what if it is difficult for him to rise? Therefore, I laid out the dough on a baking sheet in the form of small buns.
Baked in the oven for 25 minutes at 180 degrees. The miniature bread loaves turned out great. 🙂
I do this quite often now. However, I try to restrain my craving for baking. Vegan yeast-free bread is, of course, less harmful than its yeast-free counterpart made from premium white flour. However, even rough Rye flour- not the most useful product ...
Yes ... I keep thinking, should I bake yeast-free carrot bread?
Everyone Bon appetit, good health and more manifestations of fantasy! 🙂 Comments and reposts are welcome!
COMPOUND
1 small squash or zucchini (~300g), 1 small onion, 7g dry yeast, 2 teaspoons sugar, 1.5~2 teaspoons salt, 3 tablespoons vegetable oil, 3~3.5 cups flour, sesame, optional - some greenery
It is advisable to take a young zucchini - with soft seeds and a skin. If the zucchini is old, you need to peel it from the skin and seeds; the weight of the peeled zucchini should be ~ 300g.
Grate the zucchini on a coarse grater and squeeze. Juice should be about 200 grams.
Heat the juice until warm. Pour sugar and yeast, mix and leave until foam forms.
Grate the onion into the zucchini mass and add salt. If desired, you can add a little very finely chopped greens - dill, parsley, green onions, etc.
Pour the juice with yeast into the squash mass, add vegetable oil and add 2.5 cups of flour.
knead soft dough gradually adding more flour.
Form the bread into a loaf or loaf shape.
Lightly grease the surface with water and roll in sesame seeds. If sesame will not be used, then butter the bread.
Put the bread on a baking sheet greased with oil or covered with parchment and leave until the volume has increased by 1.5 times.
With a very sharp knife, make several shallow cuts.
Heat the oven to t=230°C.
Put the baking sheet in the oven on the lower level. When the top of the bread is lightly browned, carefully open the oven, cover the bread with foil, reduce the temperature to t=180°C and bake until tender (45 min ~ 1 hour).
Cover the finished product with a towel and leave to rest for 10~15 minutes.
Recipes for bread with vegetables:
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Depending on the mood and circumstances, zucchini bread can be easily turned into a salty one. snack pie or vice versa in sweet dessert. Tiny pieces of zucchini give the finished bread incredible juiciness, while as if dissolving in the dough. Virtually invisible and imperceptible in taste, they allow you to easily prepare porous and incredibly juicy bread, without limiting your imagination in choosing the rest of the ingredients.
Prepare the ingredients according to the list.
Mix dry ingredients: flour, spices, soda and baking powder.
Combine vegetable oil, sugar and room temperature eggs. Beat for 1-2 minutes until a homogeneous mixture is obtained.
Add grated zucchini and apple. Measure out using a 250 ml cup - you will need 1 cup of grated zucchini and 0.5 cup of grated apple (pack the flesh firmly into the measuring cup). Beat the mixture for another 30 seconds.
Add prepared dry ingredients mix, vanilla, essences (if using) and orange zest. Mix thoroughly.
Lastly, add chopped nuts and coconut (or dried fruits, chocolate - to taste). Nuts can be pre-roasted in a dry frying pan for 7-8 minutes, and then lightly chopped with a knife.
Mix everything again and put the dough in a baking dish lined with baking paper.
Place the bread in the oven and bake for 55-65 minutes at 180 degrees. Check readiness by piercing the bread with a wooden stick. Turn off the oven and cool the bread for 10-15 minutes by opening the door.
Decorate the bread as you wish. I have a simple frosting made from egg whites whipped with powdered sugar and a few pinches of chopped nuts.
Zucchini bread is ready!
The finished bread is incredibly juicy, has a rich fruity taste and a very seductive aroma.
Zucchini bread will stay fresh for several days if cooled completely and wrapped in paper, linen, or a plastic bag with small holes. Unglazed bread can be stored at room temperature, while glazed bread can be stored in the refrigerator. Bon appetit!
Good afternoon friends!
Today I bring to your attention zucchini bread. This bread is very soft, tasty and summery. The recipe is very simple. If your family members love zucchini, then they will definitely appreciate this bread. My 2 year old daughter loves it.
Cooking time: 2.5 hours
Calories per 100 g: 225 kcal
Ingredients:
- flour - 350-400 g (the amount of flour depends on the juiciness of the zucchini)
- Zucchini - 400 g
- yeast - 1 tsp
- vegetable oil - 1 tbsp (+ a little more)
- salt, black ground pepper
How to make zucchini bread:
Peel the zucchini, grate coarse grater, salt (0.5 tsp) and put in a colander for 20 minutes to drain excess liquid.
Dissolve yeast in 1 tbsp. l. warm water, wait until bubbles form on the surface.
Sift flour (330 g) with 0.5 tsp. salt, add squeezed zucchini to it.
Add 1 tbsp of vegetable oil (sunflower or olive), dissolved yeast and a little ground pepper to the flour. Start kneading.
At first it may seem that there is little liquid in the dough, but the zucchini will release more and more juice during kneading, so do not rush to add water. More flour needs to be added. Add 1 tbsp of it, and knead until the dough becomes elastic, but at the same time a little sticky.
Grease the dough vegetable oil put in a bowl and put in a warm place for an hour. During this time, it will double in size, become even more airy and sticky. 
Lubricate your hands with oil and shape the dough into bread. Put it in the form and leave for 20-30 minutes to come up.
