Zucchini bread

Ingredients for 1 servings:

• 15 g yeast, fresh
• ½ tsp honey
• 1 tbsp olive oil
• ½ tsp sea salt
• 2 small zucchini, firm, approx. 200 g
• 3 sprigs of thyme
• 2 stalks parsley, flat
• 2 stalks of basil
• 180 ml water, lukewarm
• 300 g flour

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Courgette pain

Crumble the yeast and mix with 180 ml of lukewarm water and honey. Add it to the flour along with the oil and 1/2 teaspoon of salt and knead well. Cover and let rise in a warm place for about 1 hour. Preheat oven to 225°C (top/bottom heat: 200°C). Line a baking tray with baking paper. Wash, trim, and finely grate the zucchini. Squeeze dry with a kitchen towel. Wash the herbs and finely chop them, removing the coarse stems. Mix the dough with the zucchini and herbs. Roll out on the baking tray into a 1 cm thick flatbread. Bake in the preheated oven on the middle rack for about 20-25 minutes. Serve lukewarm.