Rustic Rosemary Garlic Zucchini Bread Recipe

Step 1: To begin making the Rustic Rosemary Garlic Zucchini Bread Recipe, combine spelt bread flour and all purpose flour, yeast, sugar and salt in a large bowl

Step 2: Mix well to combine

Step 3: To the flour mixture, add the minced garlic, rosemary, shredded zucchini and sunflower seeds

Step 4: Add little warm water at a time and knead the dough with hand or using an electric mixer with dough hook attachment

Step 5: Keep kneading until the flour comes together and the dough is smooth, yet firm - slowly until the dough comes clean from the sides of the bowl

Step 6: Take care when you add water as there will be moisture in the shredded zucchini as well

Step 7: Dough should come together well at this point; slightly sticky is fine

Step 8: Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil

Step 9: Tightly cover bowl with cling wrap

Step 10: Place in warm, draft-free area to rise until zucchini bread dough is doubled in size

Step 11: After dough has doubled, divide the dough in two balls and flatten them just a little bit

Step 12: Sprinkle some rosemary on the top

Step 13: Place on baking sheet, cover with plastic wrap again and let rest for the second rise

Step 14: Minutes before the rise period is over, preheat oven to 190 C or 375 F

Step 15: Using a sharp knife, make surface cuts on the dough to avoid cracking

Step 16: Bake at 190 C or 375F for 30 to 40 minutes until the top is a nice golden brown, taking care not to over bake

Step 17: The bread loaves should sound hollow when tapped on the back side

Step 18: Once done, remove the Zucchini Bread from the oven and immediately brush with butter

Step 19: Let the butter melt softening the crust

Step 20: Allow them to cool completely on a wire rack

Step 21: Serve the Rustic Rosemary Garlic Zucchini Bread along with Pasta In Roasted Red Pepper Sauce for weekend dinner