Spicy zucchini bread

Name: Spicy zucchini bread
Cook time: 45 min
Total time: 45 min
Yield: 26
Ingredients: 1 cube (42 g) Yeast; 100 g Gruyère cheese; 100 g cooked ham; 3 Courgettes (about 200 g each); 6 Stem(s) Thyme; 500 g Flour; 1 TEASPOON Salt; 100 g Hazelnut kernels; 7-10 Tbsp Fat and flour

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 26

1 cube (42 g) Yeast
100 g Gruyère cheese
100 g cooked ham
3 Courgettes (about 200 g each)
6 Stem(s) Thyme
500 g Flour
1 TEASPOON Salt
100 g Hazelnut kernels
7-10 Tbsp Fat and flour

Directions

1
Dissolve yeast in 250 ml of lukewarm water. Cut cheese and ham into fine cubes. Wash and clean the zucchini, cut them in half lengthwise and scrape out the seeds. Grate the zucchini roughly. Wash thyme, shake dry, pluck leaves from stems.
2
Knead yeast water, flour, salt, thyme, nuts, zucchini, cheese and ham with the dough hooks of the hand mixer to a smooth dough. Cover the dough and leave to rise in a warm place for about 45 minutes. Knead the dough again and fill it into a greased and floured box form (1.8 litres; bottom 8 x 27 cm). Let it rise again for about 45 minutes.
3
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 25-35 minutes. Remove bread from the oven, let it rest in the pan for about 10 minutes, turn out of the pan and let it cool down completely. A shmanddip tastes good with it.