Recipe - Spaghetti Squash Muffins with Flax & Walnuts

- Bread Machine Zucchini Oat Bread -

 - using frozen (thawed) zucchini, and baked in oven

Are you looking for ways to use your frozen, grated zucchini? I have bags in my freezer, and am always looking for new recipes. I love chocolate zucchini cake, but sometimes I want to bake something healthier. 

Zucchini adds a wonderful moistness to yeast breads. Aside from some green flecks in the bread, you'd never know it's in there. The bread does NOT have an overall green colour.

When using frozen, grated zucchini in baking, there is something you need to keep in mind:

• 1 cup of fresh, grated zucchini DOES NOT equal 1 cup of frozen, thawed, and drained zucchini.
• 2 cups of fresh, grated zucchini APPROXIMATELY EQUALS 1 cup of frozen, thawed, and drained zucchini. 

If you grate and freeze 2 cups of zucchini, but only get 1 cup after thawing and draining, WHERE DID THE OTHER CUP GO? Well, the zucchini became denser with less air space than fresh zucchini. The process of freezing and thawing draws out much of the water in the zucchini. Draining out the liquid reduces the volume. Fresh zucchini is approximately 95% water, so the more you drain and squeeze, the less volume you get. 

There are differing views on how to thaw frozen, grated zucchini. Some say to keep all of the liquid with the zucchini; others say to drain; while some say to drain and squeeze out all of the liquid. 

For this recipe, the zucchini should be thawed and drained and gently pressed (but not squeezed). You want some of the liquid to stay with the zucchini. So...As indicated in the recipe, you would use a bag that contained 2 cups of fresh zucchini, that was frozen, thawed, and drained (but not completely drained or squeezed), and that should give you the 1 cup you need for the recipe. 

RECIPE - Bread Machine Zucchini Oat Bread              

Prep Time: 10 minutes
Bread Machine Kneading and Rising: 90 minutes
Proofing: 30 minutes
Oven Baking Time: 35 minutes
Total Time: 165 minutes
Yield: 1 large loaf (1.5 lbs)

Ingredients

• 1 cup (240 ml) frozen grated zucchini (thawed and drained)*
• ¼ cup water (lukewarm)
• 1 egg (large, lightly beaten)
• 1 tsp (5 ml) salt
• 2 Tbsp (30 ml) olive oil
• 2 Tbsp (30 ml) liquid honey
• 2 ½ cups (600 ml) unbleached all-purpose or bread flour**
• ½ cup (120 ml) quick oats (not cooked)
• ¼ cup (60 ml) hemp seeds (or finely chopped nuts)
• 1 ½ tsp (8 ml) instant or bread machine yeast

* Note: 2 cups fresh grated zucchini = 1 cup frozen grated zucchini (after thawing and draining).

**  If using all-purpose flour, only use flour with a protein content of at least 13%.

You can thaw the zucchini in the fridge overnight, OR, to thaw immediately:

Run the bag of frozen zucchini under hot water, and place in a container of hot water, with the bag opening above water, for 15 minutes. (The water will turn cool, but that’s okay.) Open the bag, and pour out the water. Place the contents into a medium-mesh colander in the sink. Place any portion of zucchini still frozen into a microwaveable bowl, breaking up into pieces, if possible. Microwave 30 seconds, or until thawed, and place into colander. Lightly press on the zucchini with a fork, but do not squeeze all of the liquid out.

Preparation

1. Measure and place all ingredients into bread pan in the above order. Insert pan into bread machine.
2. Select Dough cycle.
3. When cycle is complete, turn dough onto a lightly floured board. With floured fingertips, gently press down on the dough to degas, and form into a circle shape. Lift and fold the side edges inward. Roll the top of the dough down toward you to form a cylinder, the width of the baking pan. Seal the seam with the heel of your hand. Sprinkle a little flour on top and roll back and forth to even out the cylinder.
4. Place into a parchment-lined loaf pan. Cover and let rise 30-40 minutes, or until doubled in size.
5. Bake on the middle rack in a preheated 350°F (175°C) oven for 30-35 minutes, or until thermometer reads 195°F (90°C). (Cover loosely with aluminum foil after 20 minutes to prevent over-browning.)
6. Cool the loaf on a wire rack.

I hope you enjoy this recipe. Leave a comment or some feedback if you tried the recipe.

For more bread recipes, including many that include fresh garden vegetables, check out my book on Amazon.ca: from Bread Machine to Oven - Over 40 Favourite Recipes; or Amazon.com: from Bread Machine to Oven - Over 40 Favourite Recipes

Nutrition Facts