Braided Zucchini Bread Recipe
This savory braided zucchini bread wraps a soft, yeasted dough around a rich cream cheese and basil filling, then bakes to golden perfection. A flavorful twist on classic zucchini bread, it’s perfect for brunches, gatherings, or as a satisfying side.
Equipment
- Cheesecloth or fine mesh strainer
- Rolling Pin
- Standard loaf pan
Ingredients
Dough:
- ½ cup grated zucchini from 1 medium zucchini, thoroughly drained
- 2 tablespoons olive oil or melted butter
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 2¼ teaspoons 1 packet active dry yeast
- 2½ to 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 large egg
- 1/2 cup warm milk 110°F or 43°C
Filling:
- 8 ounces cream cheese softened to room temperature
- 1/4 cup finely chopped fresh basil
Optional Topping:
- Beaten egg for brushing the loaf
- Pumpkin seeds for garnish
Instructions
Prep the Zucchini:
- Grate the zucchini and squeeze out as much moisture as possible using a strainer or cheesecloth. Set aside.
Mix the Dough:
- In a large bowl, combine the oil or butter, sugar, salt, and egg. Stir until well blended.
- Pour in the warm milk and sprinkle the yeast over the top. Let the mixture rest for about 5 minutes until foamy.
- Stir in the grated zucchini, then mix in 2½ cups flour along with cinnamon and nutmeg. Add more flour if needed to form a soft, workable dough.
Knead:
- Turn the dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
- Transfer to a greased bowl, cover, and allow to rise for about 1 hour, or until doubled in volume.
Make the Filling:
- Blend the cream cheese and chopped basil in a bowl until completely mixed and creamy.
Shape the Loaves:
- Punch down the risen dough and divide into two even portions. Roll each into a ¼-inch thick rectangle.
- Spread half the filling over each rectangle.
- Roll each up tightly from the long side to create logs. Seal the edges.
- Slice each log lengthwise down the center and twist the two halves together with the filling exposed.
- Tuck the ends underneath and pinch to seal.
Second Rise:
- Grease loaf pans and place each braid inside. Cover with a cloth and let rise again for 30 to 40 minutes.
Bake:
- Preheat the oven to 350°F (175°C).
- Brush the tops with beaten egg and sprinkle with pumpkin seeds if using.
- Bake for 35 to 40 minutes or until golden and hollow-sounding when tapped.
Cool and Serve:
- Let the bread rest in the pan for 10 minutes before transferring to a wire rack to cool fully. Slice and enjoy!
Notes
- Substitute other herbs like thyme or parsley for basil if preferred.
- For a touch of sweetness, drizzle with honey after baking.
- Leftovers keep well in the fridge and toast up nicely the next day.
Tried this recipe?Let us know how it was!