Zucchini Raisin Bread Recipe
Zucchini Raisin Bread Recipe photo by Taste of Home

Zucchini Raisin Bread Recipe

Publisher Photo
Billie Hersh of Ritzville, Washington makes this moist bread with shredded zucchini, plump raisins and cinnamon. "Try slices of it toasted," she suggests.
TOTAL TIME: Prep: 10 min. Bake: 3-4 hours
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 3-4 hours
MAKES: 16 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Zucchini Raisin Bread in Quick Cooking July/August 2000, p34

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.

Reviews for Zucchini Raisin Bread

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
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MY REVIEW
Reviewed Oct. 5, 2011

"I used golden raisins, delicious!"

MY REVIEW
Reviewed Aug. 4, 2008

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