Zucchini Garlic Herb Bread

We picked our first zucchinis from the garden yesterday, so for dinner we made my favorite bread.



Zucchini Garlic Herb Bread

1 cup milk
1/2 cup butter
2-3 T honey
2 1/4 tsp yeast
4-5 cups flour
1 tsp salt
1 cup (or 1 small/medium) zucchini- grated
3-4 T chopped herbs
2-4 cloves minced garlic (I use more than this since I like garlic)

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.

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.

Knead using the dough hook, adding additional flour as needed. Knead for 5-10 min. Allow the dough to rest covered for 15 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. This also makes a great pizza dough.

Pesto Dinner Rolls

We grow basil every year in our garden and even though we only usually have 2 plants, those 2 plants can give a ton of basil. I use it fresh in baking and in my canned tomato sauce throughout the summer but when it gets close to frost time I pick it all blend it up and make pesto.

These are my 2nd son's favorite dinner rolls.

Pesto Dinner Rolls

1 cup milk
1 egg
1/2 cup butter
1-2 T honey
1/2 tsp salt
4-5 cups flour ( I use half all purpose and half whole white wheat)
2.25 tsp yeast
~1/2 cup pesto
up to 1/2 cup Parmesan cheese


Warm milk, butter and honey until the butter melts. Place the egg in your mixing bowl and whisk slightly. Add the milk mixture. Add 4 cups of flour, salt and the yeast. Using the dough hook knead the dough until smooth and elastic, adding additional flour if needed. Place dough in a greased bowl covered with a towel and allow to rise until doubled (about an hour).

Turn dough out and pat into a large rectangle. Spread the pesto all over the surface and sprinkle with Parmesan cheese. Starting with the long side roll the dough and pinch closed the seam. Cut 1-1.5 inch slices and place in muffin tins, cut side up.

Cover with a towel and allow to rise for 30 minutes. Preheat your oven to 375 F and bake for 15-20 minutes or until golden brown. Brush tops with butter if desired.