Zucchini Bread - Bread Machine

Originally from a packet of Red Star yeast, this recipe is good enough to use even when zucchini are OUT of season!

• Ready In: 3 hrs 40 mins
• Serves: 8
• Yields: 1 loaf

Ingredients

• 1 1/2 lb loaf

• 1⁄2 cup buttermilk
• 1  tablespoon  oil
• 1⁄2 cup zucchini, grated
• 2  tablespoons green onions, chopped
• 1⁄4 cup red bell pepper, chopped
• 2  tablespoons romano cheese, grated
• 2  tablespoons sugar
• 1  teaspoon salt
• 1⁄2 teaspoon lemon pepper
• 1⁄2 cup oatmeal
• 2 1⁄2 cups bread flour
• 2 1⁄4 teaspoons  yeast (1 packet)

• 2 lb loaf

• 2⁄3 cup buttermilk
• 2  tablespoons  oil
• 3⁄4 cup zucchini, grated
• 3  tablespoons green onions, chopped
• 1⁄3 cup red bell pepper, chopped
• 3  tablespoons romano cheese, grated
• 3  tablespoons sugar
• 1 1⁄2 teaspoons salt
• 3⁄4 teaspoon lemon pepper
• 2⁄3 cup oatmeal
• 3 1⁄4 cups bread flour
• 1  tablespoon  yeast

Directions

1. Place room temperature ingredients in pan in order listed. Select Basic or White Bread cycle with medium/normal crust. Check dough consistency after 5 minutes of kneading. If it is a dry and stiff ball, add liquid, 1/2 to 1 tablespoon at a time; if too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool.