Instructions

1. Toss the zucchini slices with the 1/4 teaspoon of salt. Set aside for 15 minutes. Spread the zucchini in a single layer on a paper towel. Lay another paper towel on top of the zucchini and press down to absorb the liquid. Puree the zucchini slices in a food processor until it looks like apple sauce.
2. Combine zucchini puree, water, yeast, salt, pepper and egg in a mixer bowl. Mix on low speed to combine. Add 2 cups of flour and mix 2 minutes to form a thick batter. Switch to the dough hook. Add the remaining flour a little at a time, until the dough gathers onto the hook and clears the sides of the bowl. Knead for 5 minutes. If working by hand, add as much flour as you can with a wooden spoon the turn the dough out onto a floured surface to finish kneading in the remaining flour.
3. Turn the dough out onto a floured surface and knead into a smooth ball. Place the dough in an oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled, about 1 hour.
4. Turn the dough out onto a floured surface, knead a few times and divide into 3 equal pieces. Roll each piece of dough into a 14" long rope. Braid the three ropes, pinching each end to seal together and set the loaf onto a parchment lined baking sheet. Cover with plastic wrap which has been oiled to prevent sticking. Set aside in a warm place for about 1 hour until the dough has almost doubled in volume and springs back slowly when poked.
5. Meanwhile, preheat the oven to 350°F convection or 375°F regular. Brush the loaf with egg wash Sprinkle with grated Parmesan Cheese or garnish of your choice. Bake about 30-35 minutes until golden brown. The interior temp should be about 190°F.