Make a lovely loaf of hearty zucchini filled bread in your bread machine with this savory recipe perfect for sandwiches and beyond.
This is not the quick, sweet zucchini bread so many of us are familiar with but rather a savory yeasted loaf that is decidedly not a dessert or treat.
When the garden zucchini gets a little too abundant, use some up in this easy bread maker recipe for a hearty, flavorful loaf of homemade bread.
Using Raw Zucchini
Zucchini can have a lot of water in it, which could potentially throw off a yeasted bread recipe, but I tested this recipe a number of times and it came out perfectly .
I used just 1 ½ cups of shredded zucchini, which was very lightly packed.
I grated the zucchini on a standard box grater, the largest holes. I suppose a food processor could work but could also give more water.
I did not strain the zucchini or squeeze out the water – I suppose you could but that isn’t how this recipe was tested.
A Bit of Whole Wheat Flour
There’s just a bit of whole wheat flour in the recipe.
It definitely adds some whole grain flavor and texture but it isn’t heavy in any way.
Whole wheat also absorbs water a bit differently so I figured it would help with any excess water from the shredded zucchini.
Dairy or Non-Dairy?
I used milk for the liquid but you could easily use water instead if you need to skip milk for some reason.
You could also use shortening or margarine instead of butter.
Yeast Choices
I use instant yeast for ease in every bread machine recipe I test. If you want to use active dry yeast or bread machine yeast, simply follow your manufacturer’s instructions but I can’t say for certainty in what amount.
About My Bread Machine
This recipe was tested in a Zojirushi Home Bakery Virtuoso Bread Machine.
Because I’ve tested recipes on another machine in the past and have read many other bread machine recipes, I believe this recipe will work in any machine that can make a 2 pound loaf. Do follow your manufacturer’s instructions if they vary from anything I’ve written.
Troubleshooting
The loaf is gummy or underbaked in the center. Zucchini releases moisture during baking. Make sure you’re measuring the shredded zucchini lightly packed as directed. If your zucchini seems especially wet, a very light squeeze in a clean kitchen towel before adding to the pan can help. If the loaf comes out underbaked, your machine may need a slightly longer bake cycle — consult your manual for adjustments.
The loaf didn’t rise well. Check that your yeast is fresh. Also make sure ingredients are added in the correct order for your machine: yeast should go in last, on top of the flour, away from the liquid.
The bread is dense and heavy. Too much whole wheat flour or too much zucchini moisture are the most common causes. Measure carefully and make sure the zucchini is lightly rather than firmly packed.
The loaf collapsed after rising. This can happen if the dough was too wet. Next time give the zucchini a light squeeze before adding.
The crust is too dark. Select a lighter crust setting on your machine. The whole wheat flour can cause the crust to brown faster than an all-white loaf.
How to Serve
This is a practical everyday sandwich loaf. Use it for savory sandwiches. It holds up well to heartier fillings like turkey, roast beef, or sharp cheddar. Toast it for breakfast and spread with peanut butter for something unexpectedly delicious. It’s also wonderful with butter and a bowl of soup on a cool evening.
How to Store
Keep baked and cooled bread in an airtight container where it should stay fresh for up to 5 days when kept at room temperature.
For longer term storage, put the entire loaf or even slices into freezer bags or other freezer containers and freeze.
Use up frozen bread within 6 months for best flavor and to prevent freezer burn. Let frozen bread thaw on the counter prior to serving.
Want something a little sweeter? Try my zucchini raisin bread for the bread machine recipe.
Yeasted Zucchini Bread Recipe for the Bread Maker
A simple homemsde loaf of bread full of zucchini is made in the bread maker for a lovely every day bread.
Ingredients
- 1 Cup Milk
- 1 1/2 Cups Shredded Zucchini
- 1 Tablespoon Sugar
- 2 teaspoons Salt
- 2 Tablespoons Butter, room temperature
- 2 1/2 Cups Bread Flour
- 1 1/2 Cups Whole Wheat Flour
- 2 teaspoons Instant Yeast
Instructions
- Place ingredients in the machine bread pan in the order written (or as directed by your machine's instructions). Usually liquid ingredients are followed by salt and the dry ingredients with the yeast being added last on top of the flour, but again follow your bread machine manual for best results.
- Put the bread machine pan in the bread maker and close the lid.
- Select the whole wheat dough cycle. Select medium crust (or desired crust color). Use a 2-pound loaf setting.
- Press Start.
- Let the machine finish the baking process.
- When done, remove the pan from the machine, run a butter knife around the sides of the loaf pan. Using oven mitts, turn pan upside down and gently shake to remove bread from pan and let bread cool to room temperature on a wire cooling rack before slicing.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 96Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 190mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 3g
I try but cannot guarantee this nutritional information is 100% accurate.
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