Soft Whole Wheat Zucchini Bread

This soft zucchini bread is rich in fiber from whole wheat flour, psyllium husk, and zucchini, making it a filling everyday option.
The cooked wheat paste helps keep the bread softer for longer without needing refined ingredients.
Store in an airtight container in the fridge for up to 5 days.
You can also slice and freeze it for up to 2 months for quick breakfasts or snacks.
Toast before serving for the best texture and flavor.

Ingredients

• 2 cups whole wheat flour
• 1 medium zucchini (grated and squeezed lightly)
• 1 tbsp psyllium husk
• 3 tbsp cooked whole wheat paste
• 1 tsp instant yeast
• 1 tsp honey or sugar (to activate yeast)
• Salt to taste
• 1 tbsp oil or ghee
• ¾–1 cup warm milk or water

Make the Whole Wheat Paste

In a small pan, cook:

• 2 tbsp whole wheat flour
• ½ cup water or milk

Stir continuously on low heat until it becomes a smooth thick paste.
Cool completely before using. This helps make the bread extra soft and moist.

Activate the Yeast

Mix warm milk/water with yeast and honey/sugar.
Let it sit for 5–10 minutes until slightly foamy.

Method

1. Mix whole wheat flour, psyllium husk, and salt.
2. Add grated zucchini, whole wheat paste, yeast mixture, and oil/ghee.
3. Mix into a soft sticky dough.
4. Cover and let rise for 1–1.5 hours until doubled.
5. Transfer to a greased loaf tin and let rise again for 20–30 minutes.
6. Bake at 180°C (350°F) for 35–40 minutes until golden.
7. Cool before slicing.

This bread stays soft for days and is great for toast, sandwiches, or quick weekday breakfasts.