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Whole wheat zucchini walnut sourdough bread

Alice - RicetteVegolose
Porzioni 10


  • 300 grams whole wheat flour
  • 100 grams spelt flour
  • 20 grams dried sourdough yeast*
  • 200 ml warm water
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  • 1 medium zucchini
  • 50 g shelled walnuts


  • Grate coarsely the zucchini and squeeze it to release as much water as possible, then let it rest in a colander.
  • If using dried sourdough yeast: mix together the flours and yeast. Dissolve sugar in warm water and knead adding water a little at a time.
  • If using fresh sourdough yeast: dissolve sugar in warm water and pour it into a bowl. Add the yeast and dissolve it too. Knead adding the flours gradually.
  • When the bread dough is almost formed add the grated zucchini, salt and walnuts.
  • Continue to knead vigorously for at least 10 minutes to get a smooth dough, put it in a capacious bowl, cover with a clean towel and let it rest until the dough doubles (about 2 hours).
  • After this first rising time knead the dough again for 10 minutes. Form the bread and transfer it to a baking tray lined with parchment paper or in a 30 cm plum cake tin.
  • Let the bread rest until the dough doubles again (1 hour should be enough).
  • Shortly before the end of this second rising time turn the oven to 360°F.
  • When the oven has reached the temperature bake the bread for an hour.
  • Let the zucchini walnut bread cool on a wire rack before serving.


* The amount of dried yeast to use depends on the type, verify the amount indicated on its package. You usually need about 5% of the weight of flour.
Dried yeast can be replaced with fresh sourdough yeast, just reviewing the recipe as follows: use 320 grams (total) of flour, 160 grams of water, 120 grams of fresh sourdough.
The zucchini walnut bread must be kept in a food plastic bag to preserve its moistness. You can keep it for 2 or 3 days at room temperature or up to 10 days in the fridge.