Zucchini bread

Ingredients for 1 servings:

• 400 g zucchini
• ½ cube of fresh yeast, approx. 20 g
• 1 tsp sugar
• 1 tbsp salt
• 500 g wheat flour type 550
• 100 ml buttermilk
• 100 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 25 minutes

Wash the zucchini and pat dry. Finely grate the zucchini, place it in a sieve, and sprinkle with salt. Dissolve the yeast and sugar in lukewarm water. Mix the flour and salt in a mixing bowl or food processor. Make a well in the center and pour in the yeast mixture. Dust the edges with a little flour, cover, and let rise in a warm place for 15 minutes. Squeeze the zucchini well, add it to the mixing bowl or food processor with the buttermilk, and knead vigorously for about 6-8 minutes until you have a smooth dough. Caution: The dough will be very soft; if necessary, add enough flour so it no longer sticks to the sides of the bowl. Cover and let the dough rise in a warm place for about 45-60 minutes. In the meantime, preheat the oven to 200°C (top/bottom heat). Please also preheat the baking tray on the middle rack. Knead the dough again vigorously on a floured surface, shape it into a loaf, and dust with flour. Place the bread on a baking sheet and bake for 30-40 minutes, then let it cool on a wire rack.