Zucchini Yeast Bread
yeast, active dry
In a colander, alternate layers of grated zucchini and salt. Leave for 30 minutes over a bowl or sink. Then squeeze out the moisture with your hands.
Combine the yeast with ¼ cup of lukewarm water, stir, and leave to dissolve for 15 mins.
Place the zucchini, yeast, and flour in a bowl. Stir together, and add just enough of the remaining water to obtain a rough dough.
Transfer to a floured surface and knead until smooth and elastic. Return the dough to the bowl, cover with a plastic bag, and leave to rise in a warm place until doubled in size, about 1½ hrs.
Grease a baking sheet. Punch down dough with fist and knead into a tapered cylinder. Place on baking sheet, cover, and leave to rise in a warm place until doubled in volume, about 45 mins.
Preheat oven to 425℉ (220℃). Brush with olive oil and bake until golden, 40 to 45 minutes. Cool on a wire rack.