Zucchini Bread With Moroccan Spices

By Sunset
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3/4 teaspoon active dry yeast

1 cup grated zucchini (about 4 oz.)

About 4 1/2 cups bread flour

1 1/2 cups whole-wheat flour

3 1/2 teaspoons salt

1/2 cup chopped parsley

1/2 cup diced red bell pepper

1/2 cup finely chopped unsalted roasted pistachios

1 tablespoon cumin seeds, toasted and coarsely ground

1 1/2 teaspoons hot chili flakes

About 1/4 cup cornmeal

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