There is nothing more satisfying than Baking, esp. Breads. If I had time, I would love to make breads everyday! - Oh well at least every other day. Usually my better half always makes fun of me, that since I am vegetarian and don't eat eggs, that surviving in many places around the world would be mighty difficult for me. But then I can survive just on breads, may be little cheese and some basic tomato soup. These are always available everywhere. 
Anyways, when it comes to making breads, I am always fascinated with the ones using vegetables. My first experience with one was when I made carrot cakes after which I progressed to making carrot cupcakes..It was inevitable that I use Zucchini a.k.a courgette next.
The taste is something which I will leave to you – since I really can’t comprehend how I am going to explain the diversity of sensations it made on my taste buds. Where do I begin? With the ease of how simple it was to make bread out of it? The minimal preparation time it requires? The texture, which it provided to the bread and how little I had to do with my hands? Or simply just show you the picture and let it do all the talking? I think I will do the last. 
I had been meaning to make crown bread for a long while now ever since I saw one at Costco here. They had some for display, dunno what they were made of but I was fascinated at the shape and look that it had to give. I wanted to wait for an apt moment when we had one of those simple Bread and side dish kind’ a dinner. It arrived few days earlier and I made this along with Vegetarian chili - and relished it like a sloppy joe. I saw this recipe in Muffins and Quickbreads book at the library.I dint want to do any adaptation - it was simply perfect for us. The bread really does not require anything else and tastes wonderful on its own. Bookmark this one – You know you will love it
Method
1. Place the grated Zucchini in a colander and sprinkle it lightly with salt and toss it well. Set aside for 30 min. Then pat it down until dry with paper towels.
2.Meanwhile mix the flour, yeast and parmesan together and season with black pepper.
3.Stir in the oil and the Zucchini and add enough lukewarm water to make a firm dough.
4.Knead it in a lightly floured surface until smooth.
5.Return it into a mixing bowl, cover with plastic wrap and let it rise in warm place until doubled in size - about 1 to 1-1/2 hrs.
6.Meanwhile grease a round oven pan - you can use a pizza pan and then line it. Preheat the oven to 400F. Punch down the dough, knead it lightly and then break into 8 balls. Roll each one and arrange them, touching, in the pan like a crown. one in the center and the rest surrounding it.
7.Brush it lightly with milk and sprinkle with sesame seeds. Let it rise again ( about 30 min) and then bake it for 30-40 minutes until golden brown. Set aside to cool.
You can always warm it enough while eating.
I dunno if it keeps well for more than 2 days since, it dint last for that long in our house! It got over in 2 meal times. Dinner and next day tea time. This is my entry to this week's Yeast Spotting hosted by Susan
