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

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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.
TOTAL TIME: Prep: 10 min. Bake: 3-4 hours
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 3-4 hours
MAKES: 16 servings


  • 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 slice: 125 calories, 1g fat (1g saturated fat), 4mg cholesterol, 167mg sodium, 25g carbohydrate (5g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.


  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

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misti-blu User ID: 6249787 221659
Reviewed Feb. 28, 2015

"What loaf size is this recipe? 1 lb? 2 lb?"

MrsKase User ID: 3265136 30928
Reviewed Oct. 5, 2011

"I used golden raisins, delicious!"

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