Braided Zucchini Bread Recipe
This flavorful zucchini bread features a tender, yeasted dough swirled with a creamy basil and cream cheese filling, braided for a beautiful finish. It’s a savory take on traditional zucchini bread, ideal for brunch or a unique side dish.
Equipment
- Standard loaf pan
- Rolling Pin
- Cheesecloth or fine mesh strainer
Ingredients
For the Dough:
- ½ cup grated zucchini about 1 medium zucchini; excess moisture squeezed out
- 2 tablespoons olive oil or melted butter
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 packet 2¼ teaspoons active dry yeast
- 2½ to 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 large egg
- 1/2 cup warm milk about 110°F or 43°C
For the Cream Cheese and Basil Filling:
- 8 ounces cream cheese softened
- 1/4 cup fresh basil finely chopped
For the Topping (Optional):
- Beaten egg for brushing
- Pumpkin seeds for sprinkling
Instructions
Prepare the Zucchini:
- Grate the zucchini and press out excess moisture using a cheesecloth or fine mesh strainer.
Make the Dough:
- In a large bowl, mix olive oil or butter, sugar, salt, and egg until smooth.
- Stir in warm milk, sprinkle yeast on top, and let sit for 5 minutes until frothy.
- Add zucchini and mix.
- Gradually mix in 2½ cups flour, cinnamon, and nutmeg. Add more flour as needed to form a soft dough.
Knead the Dough:
- Knead on a floured surface for 5–7 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
Make the Filling:
- Combine softened cream cheese with chopped basil in a bowl until smooth.
Shape the Bread:
- Punch down risen dough and divide in half.
- Roll each half into a ¼-inch thick rectangle.
- Spread half the filling over each rectangle.
- Roll tightly from the long side into logs; pinch ends to seal.
- Slice each log lengthwise and braid the halves. Pinch ends to finish and tuck underneath.
Second Rise:
- Place braided loaves in greased loaf pans.
- Cover and let rise for 30–40 minutes.
Bake:
- Preheat oven to 350°F (175°C).
- Brush loaves with beaten egg and sprinkle with pumpkin seeds if using.
- Bake for 35–40 minutes or until golden brown and sounds hollow when tapped.
Cool:
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a slightly sweeter version, you can add 1–2 tablespoons of honey to the dough.
- Swap fresh basil with parsley or chives for a different herbal profile.
- This bread stores well in the fridge for 3–4 days and reheats beautifully when toasted.