Monument Cafe Whole Wheat Zucchini-Herb Bread

Total Time:
1 hr
15 min
45 min

6 to 8 servings

  • 3/4 cup warm water
  • 2 tablespoons honey
  • 2 1/4 teaspoons active dry yeast
  • 2 1/2 cups bread flour
  • 1 cup whole wheat flour
  • 1 1/2 cups grated zucchini
  • 1 1/2 tablespoons olive oil, plus more for bowl
  • 1 tablespoon chopped fresh herbs, such as rosemary, basil or tarragon (we used rosemary)
  • 2 teaspoons salt
  • Combine the warm water, honey and yeast in small bowl. Allow the yeast to work.
  • In a large bowl, combine the bread flour, wheat flour, zucchini, oil, herbs and salt. Add the yeast mixture and knead until smooth, by hand or in a mixer with a bread hook (2 minutes on setting one and 2 minutes on setting two). Transfer to an oiled bowl, cover lightly with plastic wrap and let rise in warm, draft-free place until doubled in size.

  • Remove from the bowl and knead 1 to 2 minutes by hand. Place in a bread pan and let rise again until almost doubled in size.

  • Preheat the oven to 325 degrees F.

  • Bake the loaf until golden brown and the bread pulls away from the sides of the pan, about 45 minutes.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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