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🍽️ Crunchy Nut and Zucchini Bread

285 kcal · 30 min · 4 servings

Ingredients

• 500 g Wheat flour (Type 1050)
• 42 g Yeast (1 cube)
• 1 tsp Sugar
• 250 ml lukewarm water
• 250 g Zucchini
• 100 g chopped walnut kernels
• 2 tsp Salt
• 1 Egg
• Oil (for the pan)
• 1 Egg yolk for brushing (or 3 tbsp milk)

Instructions

1. 1. Put the flour into a large bowl.
2. 2. Make a well in the center of the flour.
3. 3. Crumble the yeast into the well.
4. 4. Add the sugar and a splash of lukewarm water.
5. 5. Stir the mixture gently.
6. 6. Lightly dust the surface with flour.
7. 7. Cover the bowl.
8. 8. Let the dough rise in a warm place for 10 minutes.
9. 9. Wash the zucchini and pat it dry.
10. 10. Remove the hard ends.
11. 11. Grate the zucchini coarsely.
12. 12. Squeeze the grated zucchini firmly with your hands.
13. 13. Add the remaining water, salt, and egg to the pre-dough.
14. 14. Knead the mixture thoroughly.
15. 15. Fold the zucchini into the dough.
16. 16. Add about three-quarters of the walnuts.
17. 17. Knead the nuts in well.
18. 18. Cover the dough.
19. 19. Let it rise in a warm place for 45 minutes.
20. 20. Sprinkle some flour on the work surface.
21. 21. Knead the dough vigorously.
22. 22. Shape the dough into a long roll.
23. 23. Grease the baking pan with fat.
24. 24. Place the dough roll into the pan.
25. 25. Cover the pan.
26. 26. Let the dough rise for another 45 minutes in a warm place.
27. 27. Whisk the egg yolk in a small bowl.
28. 28. Brush the bread with the egg yolk.
29. 29. Sprinkle the remaining walnut kernels on top.
30. 30. Preheat the oven to 200 degrees.
31. 31. Place the bread on the lower rack.
32. 32. Bake the bread for approx. 40 to 45 minutes until golden brown.
33. 33. Remove the bread from the oven.
34. 34. Let it cool slightly in the pan.
35. 35. Turn the bread out onto a cake rack.
36. 36. Let the bread cool completely uncovered.

Nutrition per serving

• kcal: 285
• Protein: 10 g · Fett/Fat: 8 g · Carbs: 43 g