Zucchini & sunflower seed bread with parsley butter
Savor the wholesome goodness of homemade zucchini & sunflower seed bread paired with a creamy parsley butter. Perfectly blended with fresh zucchini, nutty sunflower seeds, and a hint of garlic, this delightful recipe is both nutritious and delicious. Serve it warm with the rich, herbal parsley butter for a flavorsome treat!
- 02 Jun 2024
- Cook time 50 min
- Prep time 25 min
- 4 Servings
- 8 Ingredients
Zucchini & sunflower seed bread with parsley butter is a delicious and nutritious recipe that combines the subtle flavors of zucchini and sunflower seeds with the rich, herby taste of parsley butter. Perfect for breakfast, brunch, or as a scrumptious side dish, this bread offers a unique twist to traditional bread recipes. Get ready to bake a loaf that is sure to be a hit with your family and friends.
Ingredients:
Instructions:
- In a large mixing bowl, dissolve the yeast in the warm water. Let it sit for about 5-10 minutes until it becomes frothy.
- While the yeast is activating, grate the zucchini and set it aside.
- To the frothy yeast mixture, add the grated zucchini, sunflower seeds, and salt. Mix well until combined.
- Gradually add the flour to the wet mixture, mixing until a dough forms. Turn the dough onto a floured surface and knead for about 10 minutes until the dough is smooth and elastic.
- Place the dough back into the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 375°F (190°C).
- After the first rise, punch down the dough and shape it into a loaf. Place the dough into a greased loaf pan.
- Cover the loaf pan with a kitchen towel and let it rise for another 30-45 minutes, or until the dough has risen above the rim of the pan.
- Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Let it cool on a wire rack before slicing.
- While the bread is baking, mix the softened butter with chopped fresh parsley and minced garlic in a small bowl. Ensure everything is well incorporated.
- Once the bread has cooled, slice it and spread the parsley butter on each slice. Enjoy your homemade zucchini and sunflower seed bread with a delicious parsley butter spread!
Tips:
- Ensure the yeast is fresh and active by proofing it in warm water before mixing with other ingredients.
- Grate the zucchini finely and squeeze out excess moisture to prevent the dough from becoming too wet.
- Toast the sunflower seeds lightly before adding them to the dough to enhance their nutty flavor.
- Let the dough rise in a warm, draft-free area to ensure it doubles in size effectively.
- Mix the butter, parsley, and crushed garlic cloves thoroughly until smooth and well combined for an evenly flavored parsley butter.
- Allow the bread to cool completely before slicing to maintain its structure and texture.
- Store the bread in an airtight container or wrapped in a clean kitchen towel to keep it fresh for longer.
With its moist texture and delightful flavor, zucchini & sunflower seed bread with parsley butter is a recipe you’ll want to make again and again. Whether you're serving it at a special gathering or enjoying it as a daily treat, this bread is sure to impress. Enjoy the rewarding process of baking and sharing this flavorful bread with your loved ones.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 200kcal | 8% |
| Protein | |
| Protein 4.93g | 3% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 3.15g | 8% |
| Sugar 1.74g | 2% |
| Fat | |
| Fat 18g | 21% |
| Saturated 7g | 23% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 16mg | 3% |
| Vitamin B1 0.46mg | 38% |
| Vitamin B2 0.24mg | 18% |
| Vitamin B3 2.71mg | 17% |
| Vitamin B6 0.26mg | 15% |
| Vitamin B9 140ug | 35% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 18mg | 20% |
| Vitamin E 3.34mg | 22% |
| Vitamin K 120ug | 97% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.29mg | 0% |
| Iron, Fe 1.20mg | 11% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 320mg | 9% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 500mg | 33% |
| Zinc, Zn 1.21mg | 11% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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