Zucchini Yeast Bread

➡️ GET THE FULL RECIPE HERE: www.allpurposeveggies.com/13754

Ingredients
4 cups bread flour sifted and leveled (480 g)*
2 tsp instant yeast
3 Tbsp sugar**
1 ½ tsp salt
2 cups finely shredded zucchini 300 grams. This was equal to about 3 small zucchini.
up to ¼ cup water read notes***
2 Tbsp light olive oil melted coconut oil or avocado oil

Instructions
Add the flour and yeast into the the bowl of the stand mixer. Add sugar and salt.
Add the shredded zucchini next, lightly squeezing to remove excess water.
Start to knead the dough at a low setting (speed 2) for about a minute, until the shredded zucchini looks well incorporated with the dry ingredients.
Add water, 1 Tablespoon at a time, until there are no dry ingredients remaining.
NOTE: As the dough starts to combine, the zucchini will also contribute moisture so it's very easy to overhydrate this dough. It's crucial to add water 1 Tablespoon at a time so the dough doesn't end up too wet. The water you need may also change depending on the ripeness/softness of the zucchini, which means you may need less than ¼ cup or more than ¼ cup.
Once the dough looks mostly combined and there are almost no dry ingredients remaining in the bowl, add the olive oil and continue to knead until the dough pulls away from the bowl and forms a smooth, supple ball, about 8-10 minutes.
Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
Cover and let rise until doubled, about 60-90 minutes***
Punch down the dough, then remove from bowl. Place on a generously floured surface.
Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal, and place in a well oiled bread pan.
Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
Optional: To add some color and shine to the bread as it bakes, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).
Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil, and bake an additional 10 to 15 minutes, or until the interior of the bread reaches 190°F.
Take the bread out of the oven, turn it out on a rack, and cool it slightly before slicing.
You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.