Zucchini & Carrots & Olives! Oh Rye!

Garden Harvest Bread Recipe!

Yield: Two standard 9″ loaves
Servings: About 18 one inch slices
Calories: 131
More nutrition facts in chart at end of post.



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 (105-110F)
2 Tbsp melted butter
1/2 cup pumpkin purée (optional, added only for nutritional value)
2 cups grated carrot (about 3 large carrots)
1/4 – 1/2 cup sliced pimiento-stuffed green salad olives, drained
1 cup organic whole grain dark rye flour
2 1/2 – 3 1/2 cups organic bread flour (amount varies with moisture in veggies)
1 Tbsp dried oregano
1 tsp smoked paprika
Olive oil, for greasing the bowl
Serve with plain Greek yogurt and sliced green salad olives.


1. 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.

2. 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.

3. Turn mixer onto medium-low and add in melted butter, pumpkin puree, zucchini, carrots, olives, flours, 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 five minutes. (I love hand-kneading so I use the mixer only until the dough is manageable by hand, then turn onto lightly floured board and knead 5 minutes or so.)


5. Oil 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.

6. Grease or spray two 9×5″ loaf pans. With bench knife, dough scraper, or other sharp knife divide the dough in half. Shape and smooth into loaves and place in prepared pans. Cover with a clean kitchen towel and let rise for another thirty minutes or until doubled again.

7. Preheat oven to 375 degrees. Place the loaf pans of risen dough side by side on a baking sheet and bake for about 45 minutes or until the tops have browned, rotating the baking sheet halfway through. (Tip: The baking sheet will help keep your bottom crust from burning. )


8. Cool in pan 5-10 minutes, then transfer to a rack and let cool completely before slicing. Brushing tops with butter is a delicious option here. (Tip: Slicing before loaf is cooled will release the yeast gasses and cause bread to be gummy and flatter.)

9. Slice and serve with a dollop of plain Greek yogurt or sour cream and sliced green salad olives.

Feel free to copy this recipe.

2 thoughts on “Zucchini & Carrots & Olives! Oh Rye!

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