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Garden Harvest Vegetable Bread Loaf

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.

Course Bread
Cuisine American
Keyword bread
Prep Time 20 minutes
Cook Time 30 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings 2 loaves
Author Shelly Westerhausen

Ingredients

  • 3 cups grated zucchini (about 2 medium zucchini)
  • 1 1/2 Tbsp salt , divided
  • 2 1/2 tsps active dry yeast
  • 1 Tbsp granulated sugar
  • 1 cup warm water (110 degrees F)
  • 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 *
  • 1 Tbsp dried oregano
  • 1 tsp smoked paprika
  • Olive oil , for greasing the bowl

Instructions

  1. Place the zucchini in a colander and toss with 1 Tbsp of salt. Set aside for 5 to 10 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.

  2. In the bowl of a stand mixer fitted with a paddle attachment, add the yeast, sugar, and warm water and let set for 10 minutes or until the yeast foamed up around all of the surface area of the water.

  3. 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.

  4. Switch to the dough attachment and knead on medium speed for 5 minutes.

  5. 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 1 hour.

  6. 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).

  7. Cover with a clean kitchen towel and let rise for another 30 minutes or until doubled again.

  8. Preheat oven to 375 degrees F and bake for 30-35 minutes or until the tops have browned, rotating the baking sheet halfway through.

  9. Transfer to a cooling rack and let cool.
  10. Slice and serve with butter or plain yogurt and olives.

Recipe Notes

  • *Please note that the amount of flour you need will vary greatly because of the moisture in the vegetables. Start with 3 1/2 cups and add more as needed.
  • Recipe adapted from Prepared Pantry Blog.