Breakfast

Studded Zucchini Yeast Bread is for Breakfast, Snack.

Studded Zucchini Yeast Bread takes 130 minutes to prepare.

Studded Zucchini Yeast Bread takes 40 minutes to cook.

Studded Zucchini Yeast Bread makes 16 servings.

The ingredients for Studded Zucchini Yeast Bread are:

2 ? tsp instant yeast
2 tbsp maple sugar
1 cup flour
2 ? - 2 ? cups whole wheat bread flour
1 ⅓ cups warm unsweetened milk alternative (I used almond)
350g zucchini, grated and squeezed of excess water (about 2 cups before draining)
? cup trail mix (mine was called ?Cranberry Classic? and had dried cranberries, pumpkin seeds, peanuts, and golden raisins)
2 tsp salt
2 tbsp melted coconut oil

Here is how you make Studded Zucchini Yeast Bread:

In the bowl of a stand mixer fitted with the dough hook, combine yeast, sugar, flours, milk and zucchini. Mix for 2 minutes, then cover and let rest 10 minutes.Add cranberries, salt and coconut oil and knead for 8 minutes, until smooth and elastic.Cover and let rest 45 minutes.Punch down the dough and shape into a log. Place in a greased loaf pan and re-cover.Let rest until doubled in size, about 45 minutes.During the second rise, preheat oven to 425F. Bake for 15 minutes, then tent with foil and bake 25 minutes more, until dark golden and hollow sounding when tapped. Turn out immediately and cool on a rack.Serving Size: Makes one 9x5" pan, about 16 slicesNumber of Servings: 16Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Studded Zucchini Yeast Bread is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 143.5

• Total Fat: 4.1 g
• Cholesterol: 0.0 mg
• Sodium: 308.1 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 3.0 g
• Protein: 4.5 g

The dietary needs meet for Studded Zucchini Yeast Bread is Vegan