Ingredients:
1 1⁄2 cups all-purpose flour, plus extra for dusting
1 cup whole wheat flour
1 tsp baking soda
½ tsp fine salt
1⁄3 cup hazelnuts, coarsely chopped
6oz (150g) zucchini
1 cup buttermilk

Method:
1 Preheat the oven to 425°F (220°C). Mix together the all-purpose flour, whole wheat flour, baking soda, salt, and hazelnuts. Coarsely grate the zucchini and add it to the bowl, mixing well so that no clumps form.

2 Make a well in the center of the dry ingredients and stir in the buttermilk to form a loose, ragged dough. Use your hands to bring the mixture together into a ball, then turn it out onto a lightly floured work surface and knead for 2 minutes until it forms a smooth dough. You may need to add a little extra flour at this stage, depending on the water content of your vegetables.

3 Shape the dough into a round about 6in (15cm) in diameter, and slash the top with a cross to allow the bread to rise when baking.

4 Place the dough onto a baking sheet lined with parchment paper, and cook in the middle of the oven for 30 minutes to create a good crust.

5 Reduce the oven temperature to 400°F (200°C), and bake for another 20 minutes until well risen, golden brown, and a skewer inserted into the middle emerges clean. Transfer the bread to a wire rack and allow it to cool for at least 20 minutes before serving.

STORE:
This bread will keep, well wrapped in paper, for 3 days.

Zucchini and Hazelnut Bread