A juicy and tasty bread that goes perfectly with the buffet, seafood, soup or the sandwich table. Zucchini makes the bread extra juicy and healthy.
If you grow your own zucchini, you can let some grow very large so that you get your own zucchini seeds for the bread.
|5 dl eco milk or yoghurt|
|1 packet of yeast|
|2 tablespoons of honey|
|3 tablespoons of olive oil|
|300 grams of finely grated and drained/squeezed zucchini|
|about 16 dl wheat flour|
|2 teaspoons of salt|
|1 dl seeds/cores of zucchini, pumpkin or sunflower|
Heat the skimmed milk to 37 degrees (finger warm).
Put crumbled yeast, honey, olive oil, salt in a household assistant/baking machine. Mix with the skimmed milk.
Add almost all the flour and mix well for about 10 minutes. Save some flour until you roll the rolls. The dough should be a little sticky but not too loose.
Ferment for 30-40 minutes.
Divide the dough into 30 pieces and roll into round buns.
Let the bread rise for 30 minutes under a kitchen towel on greased baking sheets. If you want a shortbread, place the buns closer together. If you want rolls, place them at a longer distance from each other so that they do not rise together.
Brush the bread with beaten egg and sprinkle on seeds or kernels.
Bake them in a 225 degree fan oven for about 12 minutes.
Tip! Make it a success by offering your own homemade Zucchini bread - buffet bread on Halloween.