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Zucchini and Carrot Bread with Pumpkin and Sunflower Seeds

Recipe for Zucchini and Carrot Bread with Pumpkin and Sunflower Seeds

Padmini
This is a nutritious bread with seeds and vegetables. It has a soft texture and is ideal for making sandwiches.
Print Recipe Pin Recipe
Prep Time 2 hours 10 minutes
Cook Time 30 minutes
Course Breakfast, Main Course
Cuisine Fusion
Servings 1 Loaf

Equipment

  • Mixing bowl
  • Baking Mould
  • Oven
  • Grater
  • Pan
  • Measuring Jug

Ingredients
  

  • 500 gm Refined Flour ( Type 405)
  • 1 tbsp Flaxseed Powder
  • 1 Cup Grated Zucchini
  • 1 Cup Grated Carrots
  • ½ Cup Sunflower Seeds
  • ½ Cup Pumpkin Seeds
  • 2 tsp Salt
  • 7 gm Instant Dry Yeast
  • 10 gm Sugar
  • 1 tbsp Olive Oil
  • Water; for kneading

Instructions
 

  • Toast the sunflower and pumpkin seeds on medium heat. Keep them aside and let them cool.
  • In a small bowl, mix 1/2 cup of water with yeast and sugar.
  • In a big mixing bowl, add refined flour.
  • Add salt, grated zucchini, carrots and flaxseed powder.
  • Mix everything.
  • Now add the sugar and yeast mixture.
  • Add the seeds.
  • Add water and knead a soft dough.
  • Cover and let it rest in a warm place for an hour. After an hour, the dough will double in size.
  • Add oil and knead it once more. Transfer the dough to a baking mould.
  • Rest in a warm place for 30 minutes. The dough will rise again.
  • Preheat the oven to 200 deg C for 10 minutes. Then transfer the bread mould into the oven.
  • Bake for 30 minutes.
  • Remove and let it cool completely before slicing it.
Keyword Pumpkin and sunflower seed loaf, Zucchini and Carrot Bread, Zucchini and Carrot Bread with Pumpkin and Sunflower Seeds