Italian gastronomic culture boasts several Zucchini Bread recipes, definitively one of the best matching between bread and vegetables.
While the main ingredients remain almost the same for all the recipes, some of them try to flavor its taste by adding some spices or fruits. Let's see how to make a delicious one !
Preparation time is about 15 minutes, while you need at least 3 hours and half to complete the dish, suitable for a maximum of 4 servings.
Optionally, you can add cinnamon, chopped nuts, dried cranberries, raisins or pecans
Step 1: In a large bowl, mix together the milk, water, yeast and malt. Mix about 1/3 of the flour in the liquid. Put in a warm place to rest for about 1 hour.
Step 2: Stir in the grated zucchini and then the potato flakes. Stir in remaining ingredients. Then, stir in nuts, also raisins and pecans if desired. The amount of flour can vary because zucchini are wet. Maybe you will need to add more flour. Knead the dough just until the liquid is incorporated and let it rest in a warm place for 1 hour and half (3 hours in case you use sourdough, as I do), stretching and folding it twice every 30 minutes.
Step 3: when the dough is well leavened, put it over the table and divide it in to 10 small pieces, or less if you want to make bigger rolls. take one piece at a time and shape it as you like.
When the rolls are ready, put them on a pan to rise for 40 minutes more.
Step 4: Switch the oven on, set at 430° F. Bake small rolls approximately 30 minutes. In case of bigger loaf, it would last approximately 45 minutes. Check through a toothpick inserted in center until it comes out clean.
Step 4: Remove loaves from pans and place top side up on cooling rack. Serve when completely cool or little warm.
Well done! Now, your Zucchini Bread recipe is ready! Remember to wrap it tightly and store at room temperature up to maximum 4 days, or refrigerate up to maximum 10 days.