AuthorSteve Nubie
This zucchini bread recipe has a unique addition. It includes some Pumpkin pie spice to give the loaf an added burst of flavor. This is a great harvest season recipe when you have more zucchini than you know what to do with. It’s also good year-round if your local grocer has zucchini in stock.
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.
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.
Ingredients
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.
Didn’t work, everything was to liquid, when it backed and went over the pan.
Hi Ronni,
Zucchini bread is a batter bread. The consistency of the dough is a batter-like consistency like pancake batter. This is common with any cake bread or batter bread that uses baking powder and or baking soda in place of yeast. The proportions are correct for a one-pound loaf. 2 cups of flour = a one-pound loaf, 3 cups of flour = a 1.5-pound loaf, and 4 cups of flour = a 2-pound loaf. I’ve made this recipe numerous times in my bread machine and have had no problems. I wouldn’t worry about the batter as a liquid, it’s supposed to be. To solve the overflow problem you might want to assess the size of your bread pan. If it’s only a one-pound bread pan, try cutting the recipe ingredients in half. This recipe shouldn’t overflow even in a one-pound pan but it’s the only solution I can think of.
Hi Steve.
Today I made Zucchini bread from your recipe. I made one slight mistake and that is after the machine beeped and I checked the bread it was not completely cooked, so I put the machine on the bake cycle. I should have removed the bread after 15 minutes, but left it in for 30 and the bottom of the bread is a tad overdone.
Other than that – the bread turned out fantastic – my husband loves it and says you can’t even taste the zucchini.
Thanks so much for these wonderful recipes! I can’t wait to try more out.
Hi Manju,
Yes and no. You should definitely lift the lid during the kneading cycle. You want to check on dough ball integrity. If the dough appears loose and watery you should add a tablespoon of flour and give it a minute and see if the dough has thickened up. You want to end up with a nice, smooth dough ball in the machine. If the dough ball appears to be too dry, add a tablespoon of water at a time to loosen it up. If one tablespoon doesn’t do it, add another until you get the desired result. However, you should try avoid lifting the lid during the rising and baking cycle. Even a room temperature draft can cause the bread to sink or fall. Yet, there are times when a recipe calls for you to lift the lid as your approaching the rise cycle or after the rise cycle. Some recipes call for a topping of nuts, cheese, garlic, chocolate chips or other types of toppings like herbs or an egg glaze. In those instances you should be prepared and lift the lid after the rise and top the bread as quickly as possible and immediately close the lid and make sure it’s down tight. In fact, some toppings like cheese or chocolate should be added to the top towards the end of the baking cycle so they don’t burn. Here again, do it as quickly as possible.
You’ll find that some bread types hold up better to draft than others. Whole grain and sourdough breads are a bit more resilient to drafts, while white breads are the most sensitive. The trick to preventing the bread from falling is to only open the lid during the rising and baking cycle when you absolutely have to and depend on the viewing window and a small flashlight to check progress. If you’re lifting the lid just to take a peak you’re risking a sunken loaf.
Can I open the bread machine lid to check on the bread on the run?