Zucchini Bread

All purpose flour  - 2 cups (150 grams)
Instant yeast      - half sachet  (6 grams)
Sugar – 2 tea spoons
Salt – 1 tea spoon
Olive oil  - 4 table spoons
Grated zucchini 1 cup)
Butter –unsalted  
Egg – 1
Milk – 2 tblspoon
In a bowl mix flour, yeast , salt and sugar. Add zucchini and egg into this mixture and mix it up until they bind together. Add more flour if required and knead the dough  for 10-12 minutes. It should be softer than the chapathi/roti dough. Now apply oil on all the sides of a big bowl and transfer the dough into it. Leave it covered for an hour. Remove the raised dough from the bowl and mould again and transfer to a greased baking tray. Let it rest  for 30 minutes. The dough raises again and is doubled in volume. Place the baking tray in the middle rack of a preheated oven for about 30 minutes. Remove the tray from the oven, apply butter on top and place it back in the oven for another 10 minutes.
I served it with tomato chutney for breakfast.

The electric oven I have here has the temperature knob in celcius and the baking type knob has three indicators. Heat from bottom only,  Heat from both top and bottom , heat from top only /broiler. I kept it pointing to heat from both top and bottom.

Preheat time: 175 C for 10 minutes  
Bake time: 175 degrees for 30 minutes + 10 minutes.

Next time I will add garlic and chilli flakes to this just to give a punch.
I referred to the below links for baking this bread

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