Summer gardens tend to yield plenty of zucchini. This bread is a good way to use some of them. I use a bread machine to mix and knead the dough, but I’m sure it could be done by hand.

Sun Oven Zucchini Bread


7 tablespoons buttermilk

1 generous cup water

1 1/3 cups grated zucchini

4 1/2 cups white bread flour

1 cup whole-wheat bread flour

2 tablespoons hulled sunflower seeds

2 tablespoons hulled pumpkin seeds

2 teaspoons salt

2 teaspoons sugar

1/4 cup butter

1 1/2 teaspoons rapid-rise active dry yeast

cornmeal, for sprinkling


Pour the buttermilk and water into the bread machine pan. Sprinkle the grated zucchini over the liquid. Cover the liquid and zucchini with the flours. Add the sunflower and pumpkin seeds. Place the salt, sugar, and butter in separate corners of the bread pan. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting and press start.  At the end of the cycle turn the dough out onto a lightly floured surface and gently punch down. Cut the dough in half and shape it into two loaves. Put the dough in two lightly oiled bread pans. Cover the pans with oiled plastic wrap. Let the loaves rise in a warm spot 30 to 45 minutes. Set the Sun Oven out to preheat while the loaves are rising.  Brush the loaves with water and sprinkle with cornmeal. Bake in the Sun Oven until the bread is lightly browned and sounds hollow when tapped, 45 minutes to 1 hour.




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