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Zucchini Bread, 1 lb.
Make this bread when you have a little extra zucchini to use from your garden. Make sure to blot the shredded zucchini dry, as it contains a lot of water.
2 fl ounces (¼ cup) water, 80°F
1 egg, large
1 tablespoon butter or margarine
⅔ cup shredded zucchini, blotted dry
2 cups bread flour
¼ cup chopped nuts
1 tablespoon dry milk
1½ tablespoons sugar
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
1½ teaspoons active dry yeast
1 teaspoon bread machine yeast
- Add liquid ingredients and butter to bread pan.
- Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
- Make an indentation in center of dry ingredients fill with yeast.
- Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.