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Rustic Rosemary Garlic Zucchini Bread

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.
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Course: Breads
Cuisine: World
Servings: 3 to 4
Author: Padma

Ingredients

  • 2 Cups Spelt Bread flour
  • 1 Cup All purpose flour
  • ¼ cup Lukewarm water
  • teaspoon dry yeast
  • 1 teaspoon Sugar
  • ¾ teaspoon salt
  • 1 Tablespoon minced Garlic
  • ½ Tablespoon finely chopped Rosemary
  • cup Zucchini shredded and drained
  • 1 Tablespoon Sunflower seeds
  • 1 to 3 Tablespoons water added to the dough

Instructions

  • Combine spelt bread flour and all purpose flour in a large bowl. Mix well and set aside.
  • In a small bowl add ¼ cup lukewarm water and sprinkle 1¼ teaspoon dry yeast along with a little sugar and let it proof.
  • When bubbles appear and the yeast has increased in volume, it’s ready for use.
  • Add salt to the yeast liquid.
  • Make a well in the middle of the flour and pour in the yeast liquid.
  • Mix well and add minced garlic, rosemary, shredded drained zucchini and sunflower seeds.
  • Now slowly knead the dough with hand or using an electric mixer with dough hook attachment.
  • Mix slowly until the dough comes clean from the sides of the bowl.
  • The amount of water will depend upon the water content of your zucchini.
  • Dough should come together well at this point; slightly sticky is fine.
  • Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil.
  • Tightly cover bowl with cling wrap. Place in warm, draft-free area to rise until dough is doubled,
  • After dough has doubled, divide the dough in two balls and flatten them just a little bit. Sprinkle some rosemary on the top.
  • Place on baking sheet, cover with plastic wrap again and let rest for the second rise.
  • minutes before the rise period is over, pre-heat oven to 190 C or 375 F.
  • Using a sharp knife, make surface cuts on the balls to avoid cracking.
  • Bake at 190 C or 375F for 25-30 minutes, spraying loaf with water once during the middle of baking.
  • Bump oven up to 220 C or 425F and spray loaf with water again.
  • Watch carefully - bake just until top is a nice golden brown, taking care not to over bake. The bread loaves should sound hollow when tapped on the back side.
  • Remove from the oven and immediately brush with butter or (vegan) butter. Let the butter melt softening the crust.
  • Allow them to cool completely on a wire rack. Slice and serve Rustic Rosemary Garlic Zucchini Bread as you please.

Notes

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.