Rosemary Garlic Zucchini Bread Recipe (Eggless)
Tarla Dalal
• Updated : Feb 24, 2025
Table of Content
A bread so flavourful that you can just have it as it is! The Rosemary Garlic Zucchini Bread is an eggless artisan bread with a rich texture and appetising aroma.
The strong flavour of garlic and herbs together with the crunch of sunflower seeds and juiciness of zucchini give the bread a well-rounded flavour, which can be enjoyed just plain with a brushing of butter or used to make interesting sandwiches and starters .
Serve the bread warm for best taste and aroma.
Rosemary Garlic Zucchini Bread, Eggless recipe - How to make Rosemary Garlic Zucchini Bread, Eggless
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
0 Mins
Baking Time
40 Mins
Baking Temperature
180°C (360°F)
Sprouting Time
0
Total Time
15 Mins
Makes
1 loaf
Ingredients
Main Ingredients
- 1/2 tbsp finely chopped fresh rosemary
- 1 1/2 tbsp finely chopped garlic (lehsun)
- 1 1/2 cups grated zucchini
- 2 tsp instant dry yeast
- 1 tsp sugar
- 1 1/2 cups whole wheat flour (gehun ka atta)
- 1 cup plain flour (maida)
- 1/2 cup grated processed cheese
- 1 tbsp olive oil
- 3/4 tsp salt
- 1 tbsp sunflower seeds (surajmukhi ke beej)
- 2 tsp butter for brushing
Method
- Combine the yeast, sugar and 2 tbsp of warm water in a bowl, cover it with a lid and keep aside for 10 minutes.
- Combine the whole wheat flour, plain flour, garlic, zucchini, ¼ cup of cheese, olive oil and salt and mix well.
- Add the yeast-sugar mixture, mix well and knead into a soft loose dough using enough water.
- Place the dough in a greased deep bowl, put the dough in it, cover with a damp muslin cloth and keep aside for 45 minutes.
- Knead the dough again by pressing it lightly with your fingers till smooth.
- Place the dough in a greased 225 mm. X 100 mm. (9” x 4”) diameter bread loaf tin. Cover it with a damp muslin cloth and again keep aside in a warm place to rise for 30 minutes.
- Sprinkle the sunflower seeds and the remaining ¼ cup of cheese evenly over it.
- Bake it in a pre-heated oven at 180°c (360°f) for 35 minutes.
- Brush the bread loaf with butter and keep aside to cool completely.
- Demould and cut into 12 equal slices. Use as required.
Rosemary Garlic Zucchini Bread, Eggless recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 1358 Calories |
| Protein | 45.3 g |
| Carbohydrates | 209.7 g |
| Fiber | 7.1 g |
| Fat | 38.3 g |
| Cholesterol | 55 mg |
| Sodium | 608 mg |
Click here to view Calories for Rosemary Garlic Zucchini Bread, Eggless
The Nutrient info is complete
grishma
Feb. 4, 2016, 2:55 p.m.
Rosemary Garlic Zucchini Bread Eggless.. a flavourful bread.. recipe.. every body loved this recipe.. and it is very filling.. with some butter..
