Easy homemade Zucchini low-fat bread recipe

Dissolve in lukewarm water the yeast. Then, add milk and a pinch of sugar.

Separately combine 50 g 0 flour and 50 g wholemeal flour, pour in the dissolved yeast and mix with a spatula.

Cover with cling film and leave to rise in an oven with the light switched off for 30 minutes.

Grate the zucchini with a mandoline, squeeze it with a vegetable milk bag and set aside.

After 30 minutes of rising, take the bowl out of the oven and remove the cling film.

Add the remaining flour, a teaspoon of oil, and the grated zucchini. Knead the mixture with your hands. Add the salt and continue working the dough.

Create a small loaf and pour it into a baking tin lined with baking paper. Cover the mould with a tea towel and place it in a switched-off oven to rise for 1 hour.

Uncover the risen bread and brush the entire surface with milk.

Sprinkle with sesame and poppy seeds. Then, bake at 200°C for 40 minutes. Enjoy!