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Zucchini Bread

Yankee Plus Dec 2015


by in Sep 2002
Zucchini Bread
1 vote, 5.00 avg. rating (89% score)
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  • 2 tablespoons dry yeast
  • 1/2 cup warm water
  • 2-1/2 cups white flour
  • 1 cup graham flour
  • 1 cup grated zucchini
  • 3/4 cup plain yogurt
  • 3/4 cup cottage cheese
  • 3 tablespoons minced chives
  • 1 teaspoon salt


Proof yeast in warm water for 10 minutes or until bubbly. Stir in flours and zucchini. Add remaining ingredients and mix well. Knead dough on a floured surface for about 10 minutes. Let dough rise in a covered, buttered bowl for about 1 hour until doubled. Cut dough in half and form into 2 eight-inch loaves. Let rise in loaf pans until doubled, for about 45 minutes. Brush tops with water and bake in preheated 375 degrees F oven. After 3 minutes, brush tops again with water. Bake for 45 to 50 minutes. Cool for 10 minutes, then turn out of pans.
Updated Wednesday, February 9th, 2005

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One Response to Zucchini Bread

  1. Anonymous October 31, 2005 at 6:36 am #

    Defintely more than a 5-hat rating! We loved that it was real bread, not a remix of banana bread. The crust was crunchy, the inside moist and flavorful and not overpoweringly of zucchini or chives. It also toasted well. I did substitute sour cream for the yogurt and doubled the recipe to make four loaves. We even look forward to a cold weekend in January when we take the last loaf out of the freezer to have with a pot of hot soup. I will definitely make this bread again and would not hesitate to use store-bought zucchini, rather than wait for next year’s harvest.

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