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sliced loaf of zucchini tomato bread

Semolina Tomato Zucchini Yeast Bread

An unusual yeast bread that uses moist shredded zucchini and tangy dried tomatoes.


  • 3/4 cup lukewarm water
  • 2 Tablespoons honey
  • 2 teaspoons active dry yeast
  • 3 1/2 cups bread flour, separated
  • 1 cup semolina flour
  • 2 cups grated zucchini
  • 2 Tablespoons olive oil
  • 2 teaspoons salt
  • 1 cup shredded Parmesan cheese
  • 1/2 cup snipped, dried tomatoes


  • Ina 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
  • Add 1 cup of bread flour. Beat to combine. Cover and let sit for 2 hours.
  • Add the remaining ingredients and knead for about 4 minutes, adding more flour if necessary to keep dough held together.
    NOTE: This dough is very soft due to the zucchini moisture. You want the dough to hold together, but not to be too dry.
  • Transfer to an oiled bowl. Cover and let rise for one hour or until doubled in size.
  • Scrape dough out onto a floured board. Let rest for 10 minutes.
  • Form dough into a loaf and place in a greased 8 1/2 x 4 1/2 inch pan or 9 x 5 inch pan.
  • Cover and let rise 1/2 - 1 hour.
  • Preheat oven to 325 degrees. Score the top of the loaf.
  • Bake for 50- 75 minutes or until internal temperature reaches 190 degrees.
  • Remove from oven. Let cool for 5 minutes. Remove from pan and completely cool before slicing.