VERIFIED BY Taste of Home Test Kitchen
- 3/4 cup plus 2 tablespoons water (70° to 80°)
- 2 tablespoons butter or margarine, 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
- 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).
Originally published as Zucchini Raisin Bread in Quick Cooking July/August 2000, p34
Reviews forZucchini Raisin Bread
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Reviewed Feb. 28, 2015
"What loaf size is this recipe? 1 lb? 2 lb?"
Reviewed Oct. 5, 2011
"I used golden raisins, delicious!"