Best 7 Braided Zucchini Yeast Bread Recipes

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Feast your eyes on the Braided Zucchini Yeast Bread, a culinary masterpiece that blends the savory flavors of zucchini with the comforting warmth of freshly baked bread. This delightful recipe takes you on a sensory journey, starting with the vibrant green strands of zucchini swirled into a soft and fluffy yeast dough. Each bite offers a harmonious balance of flavors, with hints of sweetness from the zucchini complemented by the subtle tang of the sourdough starter.

Elevate your baking skills with the step-by-step guide and detailed instructions, ensuring perfect results every time. Whether you're a seasoned baker or just starting your culinary adventure, this recipe promises a delightful and rewarding experience.

Along with the Braided Zucchini Yeast Bread, discover a treasure trove of equally enticing recipes. Indulge in the classic Zucchini Bread, a beloved favorite that showcases the versatility of this garden-fresh ingredient. For a healthier twist, try the Zucchini Banana Bread, where the subtle sweetness of bananas pairs perfectly with the zucchini's delicate flavor.

If you're craving a savory treat, the Zucchini and Cornbread Muffins are a must-try. These savory morsels combine the goodness of zucchini with sweet corn, creating a symphony of flavors in every bite. And for a gluten-free option, the Zucchini and Carrot Bread offers a moist and flavorful loaf that caters to dietary restrictions.

With a variety of recipes to choose from, this article caters to every palate and skill level. Get ready to embark on a culinary adventure, where the delightful aromas of zucchini and the warmth of freshly baked bread fill your kitchen.

Let's cook with our recipes!

ZUCCHINI YEAST BREAD



Zucchini Yeast Bread image

This recipe combines the texture of sweet dough bread and the flavor of zucchini bread. It's wonderful toasted for breakfast.

Provided by Taste of Home

Time 1h

Yield 1 loaf.

Number Of Ingredients 12

1 tablespoon active dry yeast
1/2 cup warm water (110° to 115°)
1/3 cup warm whole milk (110° to 115°)
1/3 cup sugar
3 tablespoons butter, softened
3 tablespoons grated orange zest
1/2 teaspoon salt
1-1/2 cups shredded unpeeled zucchini
1/3 cup raisins
1-1/2 cups whole wheat flour
2 teaspoons ground cardamom
1-2/3 to 2-1/3 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Beat in the milk, sugar, butter, orange zest and salt. Beat in the zucchini, raisins, whole wheat flour, cardamom and enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down; shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 40-45 minutes or until golden brown. Remove from pan to cool on a wire rack.

Nutrition Facts : Calories 138 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 100mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

CINNAMON-ZUCCHINI YEAST BREAD



Cinnamon-Zucchini Yeast Bread image

This cinnamon yeast bread is made with whole wheat flour and zucchini. You can barely detect the zucchini, so it's great to feed to kids! It is tender, slightly sweet, and perfect served with butter on top! It's great eaten with dinner or toasted for breakfast.

Provided by Tammy Lynn

Time 2h10m

Yield 12

Number Of Ingredients 9

¾ cup lukewarm milk
¾ cup peeled and grated zucchini
2 tablespoons unsalted butter, melted
2 cups bread flour
1 ¼ cups whole wheat flour
3 tablespoons brown sugar
2 tablespoons ground cinnamon
1 teaspoon salt
2 ¼ teaspoons active dry yeast

Steps:

  • Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. I added them in the following order: milk, zucchini, butter, bread flour, whole wheat flour, brown sugar, cinnamon, salt, and yeast.
  • Set for Basic Bread cycle or Normal setting. You may also set for Dough setting and run until the dough cycle is complete (before it starts baking), about 90 minutes.
  • Grease a 9x5-inch bread pan.
  • Remove dough and place in the prepared bread pan. Cover and let rise in a warm place for 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden, about 30 minutes.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 28.8 g, Cholesterol 6.3 mg, Fat 2.8 g, Fiber 2.8 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 202.8 mg, Sugar 4.1 g

BRAIDED ZUCCHINI YEAST BREAD RECIPE



Braided Zucchini Yeast Bread Recipe image

Provided by MJH

Number Of Ingredients 11

Finish:
1 large zucchini (8 oz, 225g) sliced 1/2" thick
1/4 teaspoon salt
1/2 cup (4 oz, ml) water, 110-120F
1 tablespoon dry yeast
1 teaspoon salt
1/4 teaspoon black pepper, or more to taste
1 large egg, room temperature
2 1/2 - 3 cups (13-15 oz, 380-450g) bread flour
1 egg whisked with 1 tablespoon water and a pinch of salt for egg wash
2 tablespoons shredded Parmesan cheese for garnish, or garnish of your choice.

Steps:

  • Toss the zucchini slices with the 1/4 teaspoon of salt. Set aside for 15 minutes. Spread the zucchini in a single layer on a paper towel. Lay another paper towel on top of the zucchini and press down to absorb the liquid. Puree the zucchini slices in a food processor until it looks like apple sauce. Combine zucchini puree, water, yeast, salt, pepper and egg in a mixer bowl. Mix on low speed to combine. Add 2 cups of flour and mix 2 minutes to form a thick batter. Switch to the dough hook. Add the remaining flour a little at a time, until the dough gathers onto the hook and clears the sides of the bowl. Knead for 5 minutes. If working by hand, add as much flour as you can with a wooden spoon the turn the dough out onto a floured surface to finish kneading in the remaining flour. Turn the dough out onto a floured surface and knead into a smooth ball. Place the dough in an oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled, about 1 hour. Turn the dough out onto a floured surface, knead a few times and divide into 3 equal pieces. Roll each piece of dough into a 14" long rope. Braid the three ropes, pinching each end to seal together and set the loaf onto a parchment lined baking sheet. Cover with plastic wrap which has been oiled to prevent sticking. Set aside in a warm place for about 1 hour until the dough has almost doubled in volume and springs back slowly when poked. Meanwhile, preheat the oven to 350°F convection or 375°F regular. Brush the loaf with egg wash Sprinkle with grated Parmesan Cheese or garnish of your choice. Bake about 30-35 minutes until golden brown. The interior temp should be about 190°F.

ZUCCHINI YEAST BREAD



Zucchini Yeast Bread image

Make and share this Zucchini Yeast Bread recipe from Food.com.

Provided by Kzim4

Categories     Yeast Breads

Time 3h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 12

1 tablespoon active dry yeast
1/2 cup warm water
1/3 cup warm milk
1/3 cup sugar
3 tablespoons butter, softened
3 tablespoons orange zest
1/2 teaspoon salt
1 1/2 cups shedded unpeeled zucchini
1/2 cup raisins
1 1/2 cups whole wheat flour
2 teaspoons ground cardamom
1 2/3-2 1/3 cups all-purpose flour

Steps:

  • In a large mixing bowl, dissolve yest in warm water.
  • Beat in the milk, sugar, butter, orange peel and salt; mix well.
  • Add zucchini, raisins, wholw wheat flour, cardamom, and enough all purpose flour to form a soft dough.
  • Turn onto a floured surface; Knead until smooth and elastic, about 6-8 minutes.
  • Place in a greased bowl, tuning once to grease top. Cover and let rise in a warm place until doubled, about 1 14/ hours/.
  • Punch down; shape into a loaf. Place into a greased 9x5x3-inch loaf pan. Cover and let rise until doubled, about 45 minutes. Bake @ 375 degrees for 40-45 minutes or until golden brown.
  • Remove from pan to cool an a wire rack.

Nutrition Facts : Calories 191.3, Fat 3.7, SaturatedFat 2.1, Cholesterol 8.6, Sodium 124.8, Carbohydrate 36.3, Fiber 3.2, Sugar 9.5, Protein 4.9

BRAIDED BREAD



Braided Bread image

My grandmother inspired me to try cooking. Homemade bread is my passion. I've always loved it, and in order to satisfy my appetite for it, I decided I'd have to learn to make my own bread. Nothing tastes better than a warm slice topped with butter.-Al Latimer, Bentonville, Arizona

Provided by Taste of Home

Time 50m

Yield 2 loaves.

Number Of Ingredients 11

8 to 9 cups bread flour
2 packages (1/4 ounce each) quick-rise yeast
2 tablespoons sugar
1 tablespoon salt
2-1/2 cups water
1/4 cup butter, cubed
1/4 cup honey
4 eggs
Cornmeal
2 teaspoons cold water
Sesame or poppy seeds

Steps:

  • In a bowl, combine 5 cups flour, yeast, sugar and salt. Heat water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed. Separate one egg; refrigerate the egg white. Add egg yolk and remaining eggs to yeast mixture; beat until smooth. Add enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and divide in half. Divide each portion into thirds; shape each into a rope about 18 in. long. Sprinkle two greased baking sheets with cornmeal; place three ropes on each baking sheet and braid. Pinch ends firmly and tuck under. Cover and let rise until nearly doubled, about 45 minutes., Beat cold water and reserved egg white; brush over the dough. Sprinkle with sesame or poppy seeds. Bake at 375° for 18-20 minutes or until lightly browned. Remove from pans to wire racks.

Nutrition Facts :

MOM'S ZUCCHINI BREAD



Mom's Zucchini Bread image

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Provided by v monte

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Steps:

  • Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  • Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  • Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  • Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g

CLASSIC ZUCCHINI BREAD



Classic Zucchini Bread image

A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both. This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter. While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist. Since this recipe makes two loaves (if you're going to grate all that zucchini, might as well make it count), know that one will freeze excellently for at least a month. The recipe can also be halved with great success.

Provided by Alison Roman

Categories     quick breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 13

½ cup/113 grams unsalted butter, plus more for greasing the pan
3 ½ cups/447 grams all-purpose flour
2 teaspoons cinnamon
2 teaspoons kosher salt
1 ¼ teaspoons baking powder
1 ¼ teaspoons baking soda
½ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg)
4 large eggs
¾ cup/165 grams light brown sugar
¾ cup/151 grams sugar
¾ cup/180 milliliters canola oil
1 ½ pounds zucchini, unpeeled and grated on a box grater (about 3 medium zucchini)
4 tablespoons demerara or turbinado sugar (optional)

Steps:

  • Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
  • Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
  • Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
  • Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
  • Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
  • Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
  • Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
  • Let cool completely on a wire rack before removing from the loaf pan.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams

Tips:

  • Use fresh zucchini. Fresh zucchini has a higher water content, which will help the bread stay moist.
  • Grate the zucchini finely. This will help the zucchini distribute evenly throughout the bread.
  • Don't overmix the dough. Overmixing the dough will make the bread tough.
  • Let the dough rise in a warm place. This will help the dough rise quickly and evenly.
  • Bake the bread until it is golden brown. This will ensure that the bread is cooked through.

Conclusion:

Braided zucchini yeast bread is a delicious and savory bread that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. This bread is a great way to use up fresh zucchini and is a healthy alternative to traditional white bread.

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