Хлеб из кабачков

Healthy zucchini bread

Today we will make a golden, fragrant homemade bread. Just a couple of unusual ingredients can transform, decorate, and diversify the taste. Let"s make healthy zucchini bread.
5 from 1 vote
Cook Time 30 minutes
Time for dough proofing 1 hour
Total Time 1 hour 30 minutes
Course Bakery
Cuisine European
Servings 10 people
Calories 211 kcal


  • 2 mix bowl
  • 1 cupcake mold
  • 1 baking sheet
  • 1 non-stick mat
  • 1 grater
  • 1 tablespoon
  • 1 teaspoon
  • 1 knife
  • 1 chopping board
  • 1 food wrap


  • 300 g zucchini
  • 100 ml water
  • 100 ml zucchini juice
  • 1 tbsp sugar
  • ½ tsp salt
  • 550 g flour
  • 6 g yeast dry
  • 2 tbsp vegetable oil
  • 1 pc yellow onion
  • ¼ tsp mixture of Provencal herbs


  • Prepare everything you need.
    Necessary ingredients
  • Pour water into a bowl, add sugar and dry yeast. Add 2 tablespoons of flour. Stir and leave the starter for 15 minutes to activate the yeast.
    100 ml water, 1 tbsp sugar, 6 g yeast, 550 g flour
    Water, sugar, yeast, flour
  • Meanwhile, grate the zucchini. If the vegetable is young, you can leave the seeds and skin. Sprinkle with salt, mix, and let the zucchini release juice for a couple of minutes.
    ½ tsp salt, 300 g zucchini
    Zucchini, salt
  • Squeeze the shavings to remove the liquid, but do not pour it out, collect it and measure 100 ml.
    Juice from zucchini
  • The starter has foamed.
    Foam from the dough sponge
  • Pour in the zucchini juice.
    100 ml zucchini juice
    Infusion of squash juice
  • Add the grated zucchini, Provencal herbs, and vegetable oil.
    2 tbsp vegetable oil, ¼ tsp mixture of Provencal herbs
    Provencal herbs, vegetable oil
  • Add finely chopped onion.
    1 pc yellow onion
  • Mix and add the remaining flour.
  • Knead the dough, adding a little flour if necessary, but remember that the bread dough should be very soft, so it is important not to overload it with flour.
    Kneading the dough
  • Let it rise for 30-40 minutes, covering it with cling film. Then grease the baking sheet and your hands with vegetable oil, transfer the dough.
    Proofing the dough
  • Flatten into a round shape, then fold the edges to the center.
    Bread formation
  • Turn it over. Cover with cling film and let it rest for 20 minutes.
    Bread dough in plastic wrap
  • During this time, the dough will rise. Using a sharp blade or knife, make shallow cuts on the surface.
    Making incisions
  • Bake in the oven at 220 ℃ for the first 10 minutes, then reduce the temperature to 180 ℃ and bake for another 20 minutes. Transfer to a wire rack, cover with a towel, and let it cool.
    Baking the dough
  • Zucchini bread is ready.
    Healthy zucchini bread


Calories: 211kcalCarbohydrates: 44gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gTrans Fat: 0.001gSodium: 24mgPotassium: 169mgFiber: 2gSugar: 1gVitamin A: 81IUVitamin C: 7mgCalcium: 16mgIron: 3mg




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