Rustic Rosemary Garlic Zucchini Bread Recipe by Archana’s Kitchen

Rustic Rosemary Garlic Zucchini Bread Recipe by Archana’s Kitchen

  • To begin making the Rustic Rosemary Garlic Zucchini Bread Recipe, combine spelt bread flour and all purpose flour, yeast, sugar and salt in a large bowl. Mix well to combine.

  • To the flour mixture, add the minced garlic, rosemary, shredded zucchini and sunflower seeds.

  • Add little warm water at a time and knead the dough with hand or using an electric mixer with dough hook attachment.

  • Keep kneading until the flour comes together and the dough is smooth, yet firm – slowly until the dough comes clean from the sides of the bowl.

  • Take care when you add water as there will be moisture in the shredded zucchini as well. Dough should come together well at this point; slightly sticky is fine.

  • Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil.

  • Tightly cover bowl with cling wrap. Place in warm, draft-free area to rise until zucchini bread dough is doubled in size.

  • After dough has doubled, divide the dough in two balls and flatten them just a little bit. Sprinkle some rosemary on the top.

  • Place on baking sheet, cover with plastic wrap again and let rest for the second rise.

  • Minutes before the rise period is over, preheat oven to 190 C or 375 F.

  • Using a sharp knife, make surface cuts on the dough to avoid cracking.

  • Bake at 190 C or 375F for 30 to 40 minutes until the top is a nice golden brown, taking care not to over bake. The bread loaves should sound hollow when tapped on the back side.

  • Once done, remove the Zucchini Bread from the oven and immediately brush with butter. Let the butter melt softening the crust.

  • Allow them to cool completely on a wire rack. 

  • Serve the Rustic Rosemary Garlic Zucchini Bread along with Pasta In Roasted Red Pepper Sauce for weekend dinner.

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