Goat Binder

zucchini garlic herb bread

I don’t know about you, but I am always on the look out for zucchini recipes! We first started making this Zucchini Garlic Herb Bread a few years back and it immediately became a family favorite. We eat it as a flat bread, slather it with garlic and butter for an extra kick or use it as a crust for pizzas.

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Zucchini Garlic Herb Bread

You start with a cup of milk, 1/2 cup of butter and 2-3 T of honey. Warm slightly, until the butter is just melted. In a large bowl, I use my KitchenAid Stand Mixer to make this, combine 1 cup of flour, 2.25 tsp yeast and 1 tsp salt.  Add the milk and butter mixture to the flour and yeast and mix well.

zucchini garlic herb breadAdd in 2 more cups of flour, 1 cup grated zucchini, 2-4 cloves minced garlic and up to 1/4 cup of chopped fresh herbs. I use whatever I have on hand-  usually oregano, thyme, sage, rosemary and basil. Knead the dough until it smooth and elastic, adding additional flour as needed to make a non-sticky dough.

Place the dough in an lightly oiled bowl and cover with a towel. Allow it to rest in a warm place for about 15-20 minutes.

Grease a large pizza pan and using oiled hands press the dough on to the pan. Cover and allow to rest another 15 minutes. Bake at 350 for 20-30 minutes, until slightly golden. You can brush with butter before or after baking if you wish. It also makes a wonderful pizza crust.

 

5.0 from 1 reviews
Zucchini Garlic Herb Bread
Author: 
 
A flat bread full of fresh zucchini, herbs and garlic!
Ingredients
  • 1 cup milk
  • ½ cup butter
  • 2-3 T honey
  • 2¼ tsp yeast
  • 4-5 cups flour
  • 1 tsp salt
  • 1 cup zucchini- grated
  • up to ¼ cup chopped fresh herbs
  • 2-4 cloves minced garlic
Instructions
  1. Combine the milk, honey and butter and warm until the butter is almost melted. In your mixer bowl, combine salt, yeast and 1 cup flour. Add in the milk mixture and mix well.
  2. Add 2 more cups of flour, zucchini, garlic and herbs. I use whatever I have on hand- sage, basil, oregano, thyme, rosemary, though this time it was just oregano and thyme.
  3. Knead using the dough hook, adding additional flour as needed. Knead for 5-10 min. Allow the dough to rest covered for 15 minutes.
  4. Grease a large pizza pan and using oiled hands press the dough on to the pan. Cover and allow to rest another 15 minutes. Bake at 350 for 20-30 minutes, until slightly golden. You can brush with butter before or after baking if you wish. This also makes a great pizza dough.

 

 

© 2014 – 2016, Sarah R Toney. All rights reserved.

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