Before You Begin
This recipe is straightforward, and you don’t need a bread machine to enjoy it—although it was originally written for one. We’re adapting it for oven baking, giving you the a choice of a loaf pan or your bread machine for a shareable loaf. Gather your ingredients and prep your loaf pan, and you’ll be rewarded with a golden, fragrant bread that’s as inviting as it is nourishing.
Ingredients
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¾ cup warm water
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1 tablespoon honey
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1½ tablespoons oil (olive or neutral)
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1 cup shredded zucchini (pressed lightly to remove excess moisture)
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1 cup whole wheat flour
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2½ cups all-purpose flour
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½ teaspoon dried basil or rosemary
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1 tablespoon sesame seeds
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1 teaspoon salt
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2 teaspoons active dry yeast
Instructions
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Prepare the yeast mixture. In a large mixing bowl, combine the warm water (about 110°F) with honey. Stir to dissolve the honey, then sprinkle the yeast over the surface. Let it sit for 5–7 minutes until foamy.
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Mix the dough. Add the oil, shredded zucchini, whole wheat flour, all-purpose flour, herbs, sesame seeds, and salt to the yeast mixture. Stir until a shaggy dough forms.
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Knead the dough. Turn the dough onto a lightly floured surface. Knead for about 8–10 minutes, adding small amounts of flour as needed, until the dough is smooth and elastic.
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First rise. Place the dough in a lightly oiled bowl, turning once to coat. Cover with a clean towel and let rise in a warm spot for 1–1½ hours, or until doubled in size.
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Prepare the pan. Grease a standard 9×5-inch loaf pan.
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Shape and second rise. Punch down the risen dough. For muffins, divide evenly into 12 portions and place in muffin cups. For a cake-pan loaf, press the dough evenly into the prepared pan. Cover loosely and let rise again for 30–40 minutes, until puffy.
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Bake. Preheat the oven to 375°F (190°C). Bake muffins for 15–18 minutes or a cake-pan loaf for 25–30 minutes, until golden brown and the bread sounds hollow when tapped.
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Cool and serve. Remove from the oven and let cool slightly before serving. Enjoy warm, or cool completely for easier slicing.
Summary
A tender, savory whole-wheat loaf studded with fresh zucchini and herbs, perfect warm with butter, alongside soup, or for hearty sandwiches. The zucchini keeps the crumb moist while a golden crust adds bite—wholesome, fragrant, and weeknight-friendly.
