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Whole-Wheat Zucchini Herb Bread with Mushroom Sauce
Savory whole-wheat loaf packed with grated zucchini, parsley and green onion, baked until tender. Served with a creamy pan-fried mushroom-butter sauce.
15 min prep / 65 min total
371 kcal
9.6g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 260 gzucchini
grated
- green onions
chopped
- parsley
chopped
- 100 golive oil
- 100 gyogurt
- 2eggs
- ½ tspsalt
- 300 gwhole-wheat flour
- 6 gbaking powder
- sunflower seeds and sesame
black and white, for topping
- 300 gchampignons
for sauce
- 1onion
for sauce
- 70 gbutter
for sauce
Instructions
Mix 260g grated zucchini, chopped green onion and parsley with 100g olive oil, 100g yogurt, 2 eggs and 1/2 teaspoon salt.
Stir in 300g whole-wheat flour and 6g baking powder until combined.
Grease a loaf pan with olive oil, transfer the batter and top with a mix of sunflower, black and white sesame seeds.
Bake at 180°C for 45- until fragrant and firm. Cool slightly before slicing.
For the sauce, fry 300g champignons in olive oil until golden, season with salt, add 1/2 chopped onion and cook a few minutes.
Blend the mushrooms with 70g butter until creamy and serve with the sliced bread.
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