This Garden Harvest Vegetable Bread is the perfect recipe for sandwiches, thick toast, or to eat fresh by the slice while still warm out of the oven. This yeasted bread is packed with carrots, zucchini, olives, smoky paprika, and oregano to create a loaded savory homemade bread.
I have this “thing” (lets call it that as some people would label it as a problem and others as a habit) where I insist on throwing in twice as many vegetables as a recipe calls for. I’ll ask Wyatt what he wants for dinner or I’ll send him along links to three recipes and tell him to pick one. He’ll excitedly pick the most indulgent option (pizza! pad thai. pizza! buttery pot pies. pizza!) and I’ll dash of to the store to pick up the ingredients. On the way, without even meaning to, I’ll start brainstorming ways to make the recipe “better” (which, in my head, means brainstorming how I can stuff more vegetables into it) and come home with ingredients that slightly resemble what I was supposed to grab. An hour later, I’ll serve him what I whipped up and he’ll reluctantly start questioning what is on his plate: “Was their supposed to be zucchini in this?” “I thought there was Alfredo sauce in the recipe…” “Did you mean to only give me vegetables?”. I’ll take a bite and exclaim that it’s delicious and he’ll mutter “Yeah but I think the original recipe that had nacho cheese would have been better”. I’ll then promise to follow the recipe next time and give him the small victory of picking the Netflix show we watch while we eat.
This weekly scene is the exact reason I love this vegetable bread recipe. I stuffed so many vegetables into this bread and it still came out pillowly, moist, and tasting slightly like pizza (I’ll thank the dried oregano for that). The briny olives give the perfect contrast to the savory oregano and smoky paprika. I sliced this bread and ate it warm with plain yogurt and more olives but it would also make delicious sandwiches or the perfect toast for topping with a poached egg and herbed butter.
Homemade bread may be my favorite thing in the whole world to bake; everything about the process, from watching the yeast begin to bubble to smelling the loaves baking in the oven. It’s always a small victory when you slice into it to find the center is cooked all the way through. If you’ve never made homemade bread before, rest assured that the challenge is always well worth your time. Don’t let yeast or kneading intimidate you! Sure, the first loaf you ever make is probably not going to be as good as that bakery down the street but try it again and again until that perfect loaf does come out of the oven. The only way you will get to that point is by trying, so what are you waiting for? Let’s get baking!
Garden Harvest Vegetable Bread Loaf recipe below:
- 3 cups grated zucchini (about 2 medium zucchini)
- 1 1/2 Tbsp . salt , divided
- 2 1/2 tsp . active dry yeast
- 1 Tbsp granulated sugar
- 1 cup warm water (110 degrees)
- 2 Tbsp melted butter
- 2 cups grated carrot (about 3 large carrots)
- 1/4 cup chopped olives (plus more for serving, if you'd like)
- 3 1/2 - 4 1/2 cups bread flour (please note that the amount you need will vary greatly because of the moister in the vegetables. Start with 3 1/2 and add more as needed)
- 1 Tbsp dried oregano
- 1 tsp smoked paprika
- Olive oil , for greasing the bowl
Place the zucchini in a colander and toss with 1 Tbsp of salt. Set aside for five to ten minutes to let the salt draw out the moisture. Once it has sat, squeeze the zucchini to drain out as much excess liquid as possible. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, add the yeast, sugar, and warm water and let set for ten minutes or until the yeast foamed up around all of the surface area of the water. Turn mixer onto medium-low and add in melted butter, zucchini, carrots, olives, bread flour, oregano, 1/2 Tbsp salt, and paprika. If the dough is too sticky to form a ball, add more flour, 1 Tbsp at a time. Switch to the dough attachment and knead on medium speed for five minutes.
Grease a bowl with olive oil and transfer dough to the bowl. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about an hour.
Line a large baking sheet with parchment paper. Divide the dough into equal halves and shape two round loaves onto the baking sheet, making sure to leave enough room for the bread to at least double in size (you may have to use two baking sheets depending on the size of your sheets). Cover with a clean kitchen towel and let rise for another thirty minutes or until doubled again.
Preheat oven to 375 degrees and bake for 30-35 minutes or until the tops have browned, rotating the baking sheet halfway through.
Transfer to a cooling rack and let cool.
Slice and serve with butter or plain yogurt and olives.
Other favorite bread recipes from Vegetarian ‘Ventures:
- Multi-Grain Knots 2 Ways: Parsley Garlic & Cinnamon Sugar
- Strawberry Poppyseed Buttermilk Bread
- Caramelized Cranberry Brie Pull-Apart Bread
- Kale, Tomato, & Garlic Breadsticks