Zucchini Yeast Bread - cooking recipe

Ingredients

1 lb. zucchini, grated
2 Tbsp. salt
1 pkg. active dry yeast
1 1/4 c. lukewarm water
3 1/2 c. flour
olive oil (for brushing)

Preparation

Preheat oven to 425\u00b0. In colander, alternate layers of grated zucchini and salt. Leave for 30 minutes, then squeeze out moisture with hands. Combine the yeast with 1/4 cup of lukewarm water. Stir and leave for 15 minutes to dissolve the yeast. Place zucchini, yeast and flour in a bowl. Stir together and add just enough of the remaining water to obtain a rough dough. Transfer to a floured surface and knead until smooth and elastic. Return the dough to the bowl; cover with a plastic bag. Leave to rise in a warm place until doubled in volume, about 1 1/2 hours. Grease a baking sheet. Punch down the risen dough with your fist and knead into a tapered cylinder. Place on the baking sheet. Cover and leave to rise in a warm place and let double in volume, about 45 minutes. Brush with oil and bake until golden, 45 minutes. Cool on rack.