I tried making healthy brownies. And that didn’t quite work out so I turned to my stand by; carbalicious yeasted pull apart bread.
This time, we’re talking caramelized brown sugar and juicy blueberries. I mean … come on. What is not to love here.
I feel like I’ve put zucchini in a lot of things but I had never tried putting it in yeasted bread. It replaced the applesauce and actually worked perfectly! The moisture from the zucchini performs the same job as the applesauce did and kept the bread soft and tender. The dominant flavors are the brown sugar and blueberries which bake together and keep the loaf from getting dry in the oven. My favorite part is the brown sugar crust on top of the loaf that melts into a caramelized brown sugar and blueberry layer. It has the same affect as shoulder massages. And coffee dates. I am putty in your hands, take note.
If you’re having a hard time visualizing how to get the pull apart affect, check out The Pioneer Woman’s step by step instructions. I use them every time I make pull apart loaves – she’s kind of the best.
You know what else is the best? Being done with algebra. It was a night class and all night homework class. I can’t seem to go two posts without having to give my dad a shout out, but he seriously is the man. I never would’ve passed without his 11pm tutoring sessions. We’re not even going to talk about the food I snacked on …
- ½ cup almond milk (or any other non dairy milk)
- 1 packet instant yeast (I used Red Star Premium)
- ¼ cup brown sugar
- ¼ cup coconut oil, melted
- ⅓ cup shredded zucchini, measured after being squeezed
- 1 cup whole wheat flour
- 1-1/2 cups all purpose flour
- 1 tablespoon baking powder
- ¼ cup vegan butter
- ½ cup brown sugar
- 2 teaspoons cinnamon
- 1 cup blueberries, frozen or fresh
- In a large bowl, gently warm your milk to about 110 degrees. I put mine in the microwave for 45 seconds on half power. Sprinkle yeast over warmed milk and let it dissolve, about 5 minutes.
- Add brown sugar and oil to the milk and yeast mixture and stir. Stir in zucchini.
- Slowly add in flours and baking powder, stirring constantly. Stir until mixture pulls into a sticky dough ball, about 1-2 minutes.
- Grease and flour a 9×5×3-inch loaf pan.
- Sprinkle about ¼ cup flour on a flat surface and knead dough, kneading in most of the flour. Using a floured rolling pin, roll dough into a large thin rectangle, about 12-inches tall and 20-inches long, or roughly as large as you can make it.
- Spread the butter across all the dough. Sprinkle on the brown sugar, cinnamon, and blueberries.
- With the long edge facing you, slice the dough vertically and then stack the strips on top of each other.
- Then, turn the dough so that the long edge of the stack is facing you and again, slice the dough vertically. These should be squares about the width of your pan, about 3-1/2 inches.
- Layer into your greased loaf pan and cover with a kitchen towel and allow to rise while oven is preheating to 350 degrees F.
- Bake for 30-35 minutes or until the top is golden brown. The center takes much longer to cook, so deeply golden tips will be indicative the entire loaf is cooked through.
- Once the bread is done baking, remove from the oven and let cool slightly. Enjoy!
- Store leftovers in an airtight container.
Tell me, what’s the best thing going on in your world right now? And, yeast or quick bread?