Garden Harvest Vegetable Bread Loaf
A flavorful bread packed with fresh zucchini, carrots, and olives, perfect for a wholesome snack or meal accompaniment.
Ingredients
Vegetables
- 3 cups grated zucchini (about 2 medium zucchini)
- 2 1/2 tsps active dry yeast
- 1 Tbsp granulated sugar
- 1 cup warm water (110°F)
- 2 Tbsp melted butter
- 2 cups grated carrot (about 3 large carrots)
- 1/4 cup chopped olives (plus more for serving)
- 3 1/2 - 4 1/2 cups bread flour
- 1 Tbsp dried oregano
- 1 tsp smoked paprika
- Olive oil (for greasing the bowl)
Instructions
- Salt the zucchini, let sit, then squeeze out excess moisture.
- Activate yeast with warm water and sugar, wait until foamy (~10 min).
- Mix in melted butter, zucchini, carrots, olives, flour, oregano, salt, and paprika; knead until smooth.
- Let dough rise in oiled bowl until doubled (~1 hour), then shape into two loaves.
- Second rise for 30 minutes, then bake at 375°F (190°C) for 30-35 minutes until golden.
- Cool on rack, slice, and serve with butter or yogurt and olives.
Notes
Ensure the dough is not too sticky; add flour gradually if needed.