Zucchini Raisin Bread Recipe

Zucchini Raisin Bread Recipe photo by Taste of Home

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Billie Hersh of Ritzville, Washington makes this moist bread with shredded zucchini, plump raisins and cinnamon. "Try slices of it toasted," she suggests.

This recipe is:

Diabetic Friendly

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Zucchini Raisin Bread Recipe

Prep: 10 min. Bake: 3-4 hours

Yield: 16 Servings

10 180 190

Ingredients

3/4 cup plus 2 tablespoons water (70° to 80°)
2 tablespoons butter, softened
1 cup shredded zucchini
2 tablespoons sugar
4-1/2 teaspoons nonfat dry milk powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
3-1/2 cups bread flour
2-1/2 teaspoons active dry yeast
1/2 cup raisins

Directions

In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (machine may audibly signal this), add the raisins. Yield: 1 loaf (about 1-1/2 pounds).

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts 1 serving (1 slice) equals 125 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 167 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Zucchini Raisin Bread in Quick Cooking July/August 2000, p34