Homemade Rustic Rosemary Garlic Zucchini Bread is chewy from inside and has a gorgeous golden crisp crust. Garlic and Rosemary pair awesomely with the flavours in this bread.
The amount of water will depend upon the water content of your zucchini. It can range from few tablespoons to 1/2 cup water.
It is best to use sharp kitchen shears for cutting the dough without stretching it too much. This helps in keeping the gluten intact.
Use Bread flour as in original recipe if it is available. It is not easily found in India so I used all purpose flour.
You can also include other seeds like pumpkin seeds, melon seeds or anything of your choice to give a nutty flavour to the bread.
You can completely avoid that little oil for greasing and the butter to soften the crust, and it becomes such a healthy bread.
Prep time may vary depending on the room temperature, so adjust accordingly.