3 medium-sized zucchinis, washed and stems removed (500 g)
1 tablespoon of salt
2 packets of active dry yeast
1/2 cup of warm water
2 tablespoons of sugar
3 cups of all-purpose flour
3 medium-sized zucchinis, washed and stems removed (500 g)
1 tablespoon of salt
2 packets of active dry yeast
1/2 cup of warm water
2 tablespoons of sugar
3 cups of all-purpose flour
Grate the zucchini in a large bowl
Add layers of salt, spreading a little on each layer until finished
Let it rest for 30 minutes
Press out as much liquid as possible through a cheesecloth
Mix yeast with half the warm water and sugar
In another bowl, combine grated zucchini, yeast mixture, and flour
Add remaining water gradually, mixing well until a firm dough forms
Knead for 5 minutes
Place in a bowl
Cover with a damp cloth and let it rise for about 1 hour, or until doubled in volume
Shape into a round loaf and place in a 9-inch round cake pan (or another shape desired)
Brush with olive oil or egg wash
Bake in a moderate oven (350°F) for about 40 minutes, or until sounds hollow when tapped with the hand
Let it cool before serving.
