Yeasted Zucchini Chocolate Chip Bread
Last week I baked some cookies and cupcakes for a friend whom I was meeting for the first time in person. I had met her on Flickr where we both belong to the same photography group and keep meeting virtually, through our photogr
Servings
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Servings
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Ingredients
Instructions
  1. Put about 1/4 cup of the warm milk in a large bowl. Add the sugar and dissolve the yeast in this. Add the soft butter to the remaining 1/2 cup of warm milk and whisk to mix. Add this, the salt, cardamom, grated zucchini and flours to the bowl and mix to form a soft dough.
  2. Turn the dough onto a floured surface and knead until it is smooth and elastic. This should take about about 6-8 minutes. If the dough feels sticky dust the dough with just enough flour to make kneading the dough manageable. Too much flour will alter the texture of the bread.
  3. Place the dough in a well oiled bowl, turning to coat well with oil. Cover and allow it to rise in a warm place until doubled. Thi should take about about an hour or so.
  4. Gently knead the dough and press it out (not very thin) into a rectangle. Sprinkle the surface evenly with the chocolate chips and roll up the rectangle from the short side. Tuck the ends neatly and smoothly under the shaped loaf of dough.
  5. Place it in a greased loaf tin, cover loosely and allow it to rise for about 30 to 45 minutes. Bake at 190C (375F) for 40 minutes or till golden brown and done. Unmould and cool on a rack. Serve as you wish. This recipe makes a small loaf of zucchini bread.
Recipe Notes

This bread is my submission for the 5th World Bread Day, hosted by Zorra.