Zucchini Bread
A moist, sweet zucchini and walnut quick bread made on the wheat bread course of the bread machine.
🍽️ Makes 1
Ingredients
| 0.50 tsp | 2.5 ml | salt |
| 1 cup | 240 ml | sugar |
| 1 tbsp | 15 ml | pumpkin pie spice |
| 1 tbsp | 15 ml | baking powder |
| 1 tsp | 5 ml | pure vanilla extract |
| 1/3 cup | 80 ml | milk |
| 0.50 cup | 120 ml | vegetable oil |
| 2 | eggs | |
| 2 cups | 480 ml | bread flour |
| 1.50 tsp | 7.5 ml | bread machine yeast or active dry yeast |
| 1 cup | 240 ml | shredded unpeeled raw zucchini |
| 1 cup | 240 ml | chopped walnuts |
Instructions
Unlike some recipes, you can add the shredded zucchini at the beginning of the initial cycle rather than waiting to add it like you might do with fruits or nuts. You can also add the walnuts at this preliminary stage as well. Don't be surprised of you end up with a dough that resembles a batter. That's okay and you don't need to add any additional flour to thicken the batter to a dough-like consistency.
DIRECTIONS:
- Add ingredients to the bread pan in the order indicated including the shredded zucchini and the chopped walnuts.
- Select Wheat Bread Course; 1 pound loaf, medium crust.
- When done insert a wooden skewer or a piece of uncooked spaghetti into the center of the loaf. If the center is still moist, leave it in the machine to see if the residual heat will finish the baking, or select the warming cycle for 30 minutes.
- If you want to play it safe and the center seems particularly unbaked you can remove the loaf from the pan and finish in the oven on a cookie sheet at 350°F/ 175° C. until the wooden skewer comes out clean. Slice and serve.
- You could also pour the batter into a conventional bread pan using the dough cycle. Pour out the dough/batter into a greased bread pan and bake at 350°F./ 175° C. for 45 minutes to an hour until it passes the skewer test.