Bread Machine Zucchini Bread
A combination of flavors I would never have thought to put together goes together so nicely. It tastes sweet without any sugar and makes excellent breakfast toast.
A combination of flavors I would never have thought to put together goes together so nicely. It tastes sweet without any sugar and makes excellent breakfast toast.
- Carbohydrate 31.566470171875 g
- Cholesterol 3.21391796875 mg
- Fat 4.1828372421875 g
- Fiber 1.8403750408113 g
- Protein 6.8326269140625 g
- Saturated Fat 0.97168746875 g
- Serving Size 1 1 Serving (60g)
- Sodium 19.472253125 mg
- Sugar 29.7260951310637 g
- Trans Fat 0.538258198437501 g
- Calories 191 calories
Step-by-step
- follow your breadmaker directions for basic bread baking mode.
- remove promptly from machine and cool on a wire rack before cutting.
- store in plastic bag after completely cooled.
Using a bread machine for quick-yeast dough saves counter space in compact kitchens while automating the kneading process entirely. Bread flour provides a higher protein content than all-purpose flour, yielding a resilient gluten network necessary to support dense mix-ins like grated vegetables and nuts.
Managing Moisture and Modifications
Zucchini contains high water content, so grating it finely ensures even distribution throughout the loaf without creating heavy pockets of moisture. When adapting the recipe for dairy restrictions, substitute plant-based milk powders at a one-to-one ratio for dry milk, and use refined coconut oil in place of butter. Chopped walnuts add structural integrity and fat, balancing the earthy notes of ground cinnamon and nutmeg. Always use lukewarm water between 105 degrees Fahrenheit and 110 degrees Fahrenheit to activate dry yeast correctly without killing the culture.
- Remove the baked loaf from the machine immediately to prevent the bottom crust from absorbing condensation against the hot metal pan.
- Cool the loaf completely on a wire rack for at least 45 minutes before slicing to let the crumb set properly.
- Store the cooled loaf inside a sealed plastic bag at room temperature for up to three days, or freeze individual slices for longer preservation.
