Still working my way through the glut of zucchinis. This loaf was made using finely chopped yellow button squash - a close relative of the zucchini and equally prone to escape. I would usually make it with grated zucchini but the 'not so' button squash needed to be used up. The dough could also be used as a pizza base. You need less water than you would usually use to make the dough as the grated zucchini/squash add lots of liquid. It makes delicious toast.

Zucchini Bread

Dough 1 cup grated or finely sliced/diced zucchini 2 cups flour 1 cup wholemeal flour 1 ½ tsp sugar 2 teaspoons salt 1 tablespoon dried yeast 1 tablespoon milk powder 1 tablespoons oil ½ - 1 cup warm water

Optional Bread Glaze 1 egg 1 tablespoon water Whisk egg with the water. Optional sesame seeds to sprinkle on top of loaf

Combine flour, sugar, salt, yeast and milk powder in a large bowl.

Mix oil and zucchini and add to flour mixture.

Pour most of the water into the flour mixture and mix thoroughly. The dough should be moist and soft but not sticky. Add the remaining liquid, if necessary, to form a soft dough.

Turn the dough out onto a lightly floured board or bench top and knead until dough is smooth and elastic. Return dough to a clean and lightly oiled bowl.

Cover with plastic film or enclose in a large plastic bag and leave to prove until dough has doubled in size.

Turn dough out onto board or bench and “knock back”.  Knead lightly, shape into a loaf shape and place in a greased bread tin. Enclose in plastic bag and leave to prove a second time.

When loaf has doubled in size, brush the top with the bread glaze and sprinkle with the sesame seeds if using them. 

Bake bread in a hot oven (200 deg C) until bread is golden brown and looks and smells cooked. Remove from tin, and check that the loaf sounds hollow when tapped. Place on a cooling rack. Return to oven if necessary.