Zucchini Olive Yeast Bread Recipe

Reader Contribution by Renee Pottle
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It’s that time of year again: The time when cooler days have me itching to bake bread once again, but when the zucchini is threatening to take over unless I harvest it. I have been frantically using zucchini in everything; zucchini pie, stuffed zucchini, zucchini pickles, even zucchini brownies. But still, the zucchini keeps coming. I have an especially prolific patch of yellow zucchini this year. Out of desperation, or perhaps fear of the zucchini rising up like zombies, I decided to combine zucchini with my love of bread.

Zucchini Bread

Zucchini bread is usually a sweet bread, but I was looking for something to use with sandwiches. The first experiment resulted in a moist, savory Golden Semolina Zucchini Tomato Bread. The experiment must have worked, because most of the loaf disappeared in mere hours. That encouraged me to design this Zucchini Olive Yeast Bread.

For the tomato bread I used golden semolina flour to boost the protein level. But olives can stand up to something with more body, so I added a bit of white whole wheat flour. If you can’t find white whole wheat flour in your area, regular whole wheat flour would work well too.

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