Zucchini Ricotta Chive Bread
 
Prep time
Cook time
Total time
 
Excess zucchini combined with leftover lasagna filling and chives from the garden turn into a tangy, moist bread.
Author:
Cuisine: Mediterranean
Serves: 16
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.
Recipe by Seed to Pantry at https://www.seedtopantry.com/2014/09/17/zucchini-ricotta-chive-bread/