Zucchini Nut Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,159 cal. | (150 %) | ||
| Protein | 97 g | (99 %) | ||
| Fat | 130 g | (112 %) | ||
| Carbohydrates | 398 g | (265 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 29.9 g | (100 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 55 mg | (458 %) | ||
| Vitamin K | 38.4 μg | (64 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 2.6 mg | (236 %) | ||
| Niacin | 40.2 mg | (335 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 1,909 μg | (636 %) | ||
| Pantothenic acid | 7.7 mg | (128 %) | ||
| Biotin | 161.5 μg | (359 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 2,682 mg | (67 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 362 mg | (121 %) | ||
| Iron | 19.4 mg | (129 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 768 mg | |||
| Cholesterol | 533 mg | |||
| Complete sugar | 28 g |
Ingredients
- Ingredients
- 500 grams Pastry flour
- 1 cube Yeast (42 grams) (approximately 1 1/2 ounces)
- 1 tsp sugar
- 250 milliliters lukewarm water
- 250 grams Zucchini
- 100 grams chopped Walnut
- 2 tsps salt
- 1 egg
- vegetable oil (for greasing)
- 1 egg yolk for brushing (or 3 tablespoons milk)
Preparation steps
Place the flour in a bowl, make a well in the center, crumble the yeast into the well and mix with the sugar and a little lukewarm water. Lightly dust with a little flour from the edges, cover and set aside in a warm place for 10 minutes to rise.
Rinse the zucchini, trim and grate coarsely. Squeeze out any excess moisture from the zucchini. Add to the flour mixture along with the remaining water, 3/4 of the walnuts, the salt and egg and knead thoroughly. Cover and let rise in a warm place for 45 minutes.
Knead the dough on a floured work surface and shape into a roll. Grease a loaf pan, add the dough, cover and let rise in a warm place for another 45 minutes.
Brush the beaten egg yolk over the bread and sprinkle with the remaining walnuts. Bake in a preheated oven (200°C) (approximately 400°F) for 40-45 minutes, until golden brown. Remove from the oven, let cool slightly in the pan and then invert onto a wire rack to cool completely.
