Zucchini Raisin Bread Recipe

4.5 2 4
Zucchini Raisin Bread Recipe
Zucchini Raisin Bread Recipe photo by Taste of Home
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Zucchini Raisin Bread Recipe

Read Reviews
4.5 2 4
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 3-4 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 3-4 hours

Ingredients

  • 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

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

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.

  • 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
  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. 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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Reviews forZucchini Raisin Bread

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

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

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

"I used golden raisins, delicious!"

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