Zucchini Raisin Bread Recipe

Zucchini Raisin Bread RecipePhoto by: Taste of Home Zucchini Raisin Bread Recipe Rating 5

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

Taste of Home

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Reviews for Zucchini Raisin Bread (2)

Zucchini Raisin Bread Recipe

Zucchini Raisin Bread

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Did you modify it? Would you make it again? Rate it today! >


Reviewed on Oct. 05, 2011 by MrsKase

I used golden raisins, delicious!


Reviewed on Aug. 04, 2008 by SusieT

 
 
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