Zucchini Bread (Bread Machine)
photo by Eldeevee
- Ready In:
- 2hrs
- Ingredients:
- 13
- Yields:
-
1 1 1/2 lb loaf
ingredients
- 1⁄3 cup vegetable oil
- 3⁄4 cup shredded zucchini
- 2 large eggs, room temperature
- 1⁄3 cup brown sugar, packed
- 3 tablespoons granulated sugar
- 1 1⁄2 cups all-purpose flour, unbleached
- 3⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground allspice
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄3 cup chopped walnuts
- 1⁄3 cup raisins
directions
- Place ingredients in order shown in bread pan and select Quick Bread/Cake cycle. Select 1 1/2 lb loaf size. Press Start.
- After 4 minutes, scrape down the sides and bottom of the bread pan with a rubber spatula. Allow cycle to continue.
- When baking is completed, remove and turn out onto wire racki to cool.
- Wrap in plastic wrap after completely cooled.
- Note: Baking powder and baking soda lose their power faster than you realize. Unless your packages are new, test before using. To test baking soda, put a few tablespoons of white vinegar into a small bowl and add a teaspoon of baking soda. It should bubble up furiously, and the foaming should take several moments to subside. The more bubbles, the more potent the baking soda. If there is no reaction, or you only end up with a handful of small bubbles, you need to replace your baking soda.To test baking powder, baking powder, pour a teaspoonful of baking powder into a bowl or small glass.Fill the bowl with hot water to cover the baking powder (about 1/4 cup should do it).If the baking powder begins to bubble furiously, it's fine to use in your recipes.Tip: For best results, do not dip a wet spoon into the can of baking powder when measuring what you need. The moisture will activate the baking powder left behind in the can and it won't be as good to use next time. If you see lumps in your baking powder, that's usually a sign moisture has found its way in .
Questions & Replies
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Reviews
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I hadn't tried making zucchini bread in my bread maker before this point, but I came across your recipe and decided to try it. The bread turned out fantastic. I followed the recipe except I used pecans instead of walnuts and chocolate chips instead of raisins. I was very impressed with the results. Thank you for sharing this recipe.
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I have made this 2 times now. The first time I thought it a bit flat. Talked to Chef and learned some things. Now I realize my newbread machine has a large square loaf pan as opposed to a rectangle loaf pan, thus the lack of height in shape. The taste was PERFECTION! Not only did the taste testers like it they asked for more. Thank goodness I had made 2 for them. Tje first was to a T directions. The 2nd I added in dried cranberries and walnuts and a handful of chocolate chips. ( More for a dessert or after dinner bread but it went the same as the first GONE. I am going to play with the recipe a bit to see if I can get it to rise more and not be so dense but other than that it is great. I baked it on sweet bread setting for 1.5 loaf.
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Tweaks
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I hadn't tried making zucchini bread in my bread maker before this point, but I came across your recipe and decided to try it. The bread turned out fantastic. I followed the recipe except I used pecans instead of walnuts and chocolate chips instead of raisins. I was very impressed with the results. Thank you for sharing this recipe.
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I was really excited to try this bread and it actually turned out great but I took it out of the bread machine 25 minutes prior to the end of the cooking cycle. Thank goodness I did, it was already a little bit overcooked. The recipe calls for setting the bread machine to 1.5 pounds but I am wondering if it should be 1 pound. I am new to the bread machine world so don't know much about how to determine which weight setting. What I loved about the bread was that it wasn't too sweet yet it had a lot of flavor from the spices. I used pecans instead of walnuts. Yum.
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!