Zucchini Ricotta Chive Bread

Filed in Recipes From the Garden by on September 17, 2014 2 Comments

Excess zucchini combined with leftover lasagna filling and chives from the garden turn into a tangy, moist yeast bread.

 Zucchini Ricotta Bread

Do you still have too much zucchini? Yeah, me too. The other night I had grand plans to make grilled zucchini lasagna roll-ups. But first I went for a bike ride along the river. Then I chatted on the phone with my Mom for a while. Then I made marinara sauce from the remaining garden tomatoes. Then I made the filling for the roll-ups. Then I grilled the zucchini. Then I ran out of steam.

The lasagna roll-ups turned into a small lasagna, which left me with quite a bit of leftover filling. I tucked the filling in the refrigerator overnight and thought about what to do with it. I have been making bread lately, mostly to get rid of the zucchini. First there was the Golden Semolina Zucchini Tomato Bread, and then there was a lusciously salty Zucchini Olive Bread. So I took it one step further and made a Zucchini Ricotta Bread with the filling.

Zucchini Ricotta Bread

The chive flavor really comes out in this bread, almost like an onion bagel. The spinach, chives, and zucchini (I used yellow zucchini) add flecks of color. Like all of these zucchini yeast bread recipes, this one is very moist, and stays that way for days.

Zucchini Ricotta Chive Bread
Excess zucchini combined with leftover lasagna filling and chives from the garden turn into a tangy, moist bread.
Author:
Cuisine: Mediterranean
Serves: 16
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ¾ cup lukewarm water
  • 2 Tbsp honey
  • 2 tsp active dry yeast
  • 3 - 3½ cups bread flour, separated
  • 1 cup Kamut flour
  • 2 cups grated zucchini
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 1 cup part-skim ricotta cheese
  • ⅓ cup shredded fresh spinach leaves
  • 1 Tbsp shredded Cheddar cheese
  • 2 Tbsp chopped chives
Instructions
  1. In a large bowl, or the stand mixer bowl, combine the water, yeast, and honey. Stir and let stand 15 minutes or until the yeast is foamy.
  2. Add 1 cup of bread flour. Beat to combine. Cover and let sit for 2 hours.
  3. Add the remaining ingredients and knead for about 4 minutes, adding more flour if necessary to keep dough held together.
  4. NOTE: This dough is very soft due to the zucchini moisture. You want the dough to hold together, but not to be too dry.
  5. Transfer to an oiled bowl. Cover and let rise for one hour or until doubled in size.
  6. Scrape dough out onto a floured board. Let rest for 10 minutes.
  7. Form dough into a loaf and place in a greased 8½ x 4½ inch pan or 9 x 5 inch pan.
  8. Cover and let rise ½ - 1 hour.
  9. Preheat oven to 325 degrees. Score the top of the loaf.
  10. Bake for 50 - 75 minutes or until internal temperature reaches 190 degrees.
  11. Remove from oven. Let cool for 5 minutes. Remove from pan and completely cool before slicing.

 

Related Posts Plugin for WordPress, Blogger...

Tags: , , ,

About the Author ()

Renee Pottle, an author and Home Economist, is fanatic about growing and preserving food for her family. She blogs at SeedToPantry.com, MotherEarthNews.com and HestiasKitchen.com.

Comments (2)

Trackback URL | Comments RSS Feed

  1. Dennise says:

    I don’t see Chives listed on the ingredient list. should the spinach be chives?

    thank you!
    Dennise

    • admin says:

      Oh my goodness! Thank you Dennise for finding this “error.” The recipe should also include 2 Tbsp of chopped chives. I just updated it, so the print out should be correct now. It’s always good to have another set of eyes checking things out. Take care.
      Renee

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

%d bloggers like this: