8 Serves
197 Mins
In a large mixing bowl, combine the flour, salt, and yeast. Gradually add water and the grated zucchini, mixing until a shaggy dough forms.
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Vitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
188 µg / 400 µgCalcium
290 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
265 mg / 1,250 mgPotassium
239 mg / 4,700 mgSodium
909 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
5 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Turn the dough onto a floured surface and knead thoroughly for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 2 hours until doubled in size.
Shape the dough into a loaf and place it into a greased loaf pan to proof for 30 minutes.
Preheat the oven to 230°C and bake the bread for 25 to 30 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
2
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