My bread sort of oozed over the sides of my loaf pan, so it's not the most beautiful loaf, but tasty nonetheless.
Zucchini Yeast Bread
adapted from Taste of Home
1 tablespoon active dry yeast
1/2 cup warm water (110° to 115°)
1/3 cup warm milk (110° to 115°)
1/3 cup sugar
3 tablespoons butter, softened
3 tablespoons grated orange peel *I used orange and lime
1/2 teaspoon salt
1-1/2 cups shredded unpeeled zucchini
1/3 cup raisins *I used a blend of dried cranberries, cherries and blueberries
1-1/2 cups whole wheat flour
2 teaspoons ground cardamom *I used 1 t. cinnamon, 1/2 t. nutmeg, 1/2 t. allspice instead
1-2/3 to 2-1/3 cups all-purpose flour *I used half whole wheat
- In a large bowl, dissolve yeast in warm water. Beat in the milk, sugar, butter, orange peel and salt. Beat in the zucchini, raisins, whole wheat flour, cardamom and enough all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
- Punch dough down; shape into a loaf. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 45 minutes.
- Bake at 375° for 40-45 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 loaf.
peace, love and happiness.
I'm linking this recipe up with Life as Mom - Ultimate Recipe Swap