Light zucchini and onion bread

Ingredients for 1 servings:

• ½ onion(s)
• 1 small zucchini
• 2 tbsp olive oil or nut oil
• 2 pinches of salt
• 1 packet of dry yeast, or 0.5 cube of fresh yeast
• 2 tsp sugar
• 350 g flour
• 100 g oat flakes
• 100 g sunflower seeds, nut mix, chopped
• 0.3 ml water, lukewarm

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

delicious, light, hearty bread

Cut the zucchini and onion into small cubes and sauté in the oil, seasoning with salt. If you don’t have nuts or want to avoid the work of chopping, you can also sauté the zucchini and onion mixture in a tablespoon of nut oil. Meanwhile, crumble the yeast into 50 ml of lukewarm water and stir in the sugar. Briefly mix the flour and zucchini mixture in a mixer, then slowly mix in the oats, sunflower seeds, nuts, and lukewarm water, finally kneading in the yeast. Let the dough rise for 15 minutes on the radiator. Meanwhile, preheat the oven to 220°C (200°C fan/convection oven). Grease the baking pan with butter, pour in the dough, and bake for 35 minutes. Remove from the pan and bake for another 5 minutes without the loaf pan.