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No knead Zucchini bread

No knead Zucchini bread

No knead Zucchini bread is such an amazing bread recipe to try when you are pressed for time or when you just want to make some freshly baked bread in a jiffy. I made this for us one evening when we were planning to have a BBQ. It took me around a half an hour to prepare everything and by the time the BBQ was ready, the bread was ready to be eaten.

No knead Zucchini bread is such an amazing bread recipe to try when you are pressed for time or when you just want to make some freshly baked bread in a jiffy. I made this for us one evening when we were planning to have a BBQ. It took me around a half an hour to prepare everything and by the time the BBQ was ready, the bread was ready to be eaten as well. It tasted so so good with a roasted corn on the cob, fresh salad, avocado, and some hummus. So good, so crusty and it’s super filling too!

This bread is something I am going to rave about, I already had seconds this afternoon. Toasted and slathered with some almond butter and the other with some hummus, tomatoes and balsamic drizzle. Like I said it goes well, either way! I might be addicted…

No knead Zucchini bread

No knead Zucchini bread

I can’t believe that summer is almost at an end. I wanted to do so much more with all the summer produce. I guess this stage of life I can’t really do all the recipe that I want, but just have to do these that I can. No pressure, the love of eating and creating is a feast that will last through all seasons of life. Even when we don’t live in France anymore. It’s a passion that I have found since living here and I cannot stop.

The cool evenings and summery days are quite amazing, but when my son wakes up 5:30 my day does not start out too great, but I know I’m not the only one. That’s why these healthy carbs that are loaded with protein keep me fueled during the days that I need it the most. And that is basically every day these days. So this bread I am making on repeat and you will too!

No knead Zucchini bread

No knead Zucchini bread

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

No knead Zucchini bread

No knead Zucchini bread

Ingredients 

  • 1 1/2 cups spelt flour
  • 1 1/2 cups whole wheat flour
  • 10g yeast
  • 250ml lukewarm water
  • 1 tbsp honey
  • 1 tsp salt
  • 1 tsp herb de Provence
  • 1 cup roasted zucchini (about 3 medium sized zucchini’s)
  • 1/4 cup pumpkin seeds
  • 1 tbsp olive oil
  • 1/3 cup semolina flour or polenta
  • Butter for serving

Method

  1. Preheat oven to 175 degrees Celcius, wash and cube the zucchini and place in a bowl, add some olive oil, herb de Provence, extra squeezes of honey and some salt.
  2. Pour on to a baking tray and then bake for 15-20 minutes till soft and slightly caramelized.
  3. Leave to cool until it reaches room temperature and then mash.
  4. For the bread: mix together all the dry ingredients and set aside.
  5. In a separate bowl mix together the water, yeast, and honey. Wait for about 5 minutes or so till bubbly and then add this and the mashed zucchini to the flour, mix well and then place in an oiled bowl to rise for about 30-40 minutes.
  6. Preheat oven to 215 degrees Celsius and place iron cake tin or cast iron pot in the oven that is able to close with a lid.
  7. Let the iron pot heat up for about 15 minutes, before removing and adding in the bread.
  8. When the bread has risen, remove and scoop the dough out on to a semolina-sprinkled parchment paper, and sprinkle over the pumpkin seeds (pressing them in slightly) and adding on some extra semolina.
  9. Make diagonal slices on top with a knife if you want, this allows the steam to escape and form a pretty design on top.
  10. Place the bread in the iron pot (with the help of the parchment paper) and turn the heat down up to 200 degrees Celsius.
  11. Cover with the lid for about 15 minutes and remove to bake for another 10 minutes to brown on top.
  12. Test with a baking pin or toothpick to see if it is fully cooked, this will take a while due to the zucchini because it makes the bread very soft and moist.
  13. Serve with butter, jam or top with a savory topping. This bread goes well, either way!
  14. Store in a dry cool area for up to two days. After the bread gets old, it will make great pain perdu. Find the recipe here. 

Notes:

  • The extra slices of bread you can place in the freezer and remove to defrost, toast them up.
  • Other add-ins that you can add are mashed pumpkin, sweet potato or even roasted corn.
  • You can sub the pumpkin seeds with walnuts, pecans or sesame seeds.

Hope you will enjoy this recipe!

M*

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