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Zucchini Raisin Bread

 Zucchini Raisin Bread
Billie Hersh of Ritzville, Washington makes this moist bread with shredded zucchini, plump raisins and cinnamon. "Try slices of it toasted," she suggests.
16 ServingsPrep: 10 min. Bake: 3-4 hours

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).
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.