Courgette, tarragon and lemon bread

I have finally picked up a breadmaking book: The Bread Book by Sara Lewis. It’s a gorgeous book with tons of innovative bread recipes that are very easily veganizable. Yes, it isn’t an exclusively vegan cookbook. I don’t believe there are any bread ones! (Can someone get on that?) This week’s loaf is a courgette (uh, zucchini in American), tarragon and lemon bread.

Look at those colors! Here shredded zucchini, chopped fresh tarragon and the zest of one lemon sit in a pool of shallow olive oil and wait to be spooned with 4 1/2 cups of flour. I ran out of bread flour and subbed in a cup of dark rye flour and a cup of all purpose flour. Luckily the texture did not suffer.

There she is all ready to be dressed, a speckled green and golden crusted canvas!