Timed just for the holidays, this flavor is fantastic. A wonderful variation on traditional apple sauce is made with perfectly suited Red Delicious and Asian pears.
| Prep Time: | 5 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 5 mins |
| Servings: | 10 |
| Yield: | 1 to 1 – pound loaf |
Ingredients
- ½ cup water
- 2 teaspoons honey
- 1 tablespoon vegetable oil
- ¾ cup grated zucchini
- ¾ cup whole wheat flour
- 2 cups bread flour
- 1 tablespoon chopped fresh basil
- 2 teaspoons sesame seeds
- 1 teaspoon salt
- 1 ½ teaspoons active dry yeast
Instructions
- Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Set for Basic Bread cycle, or Normal setting.
Reviews
I made this up by hand as I don’t have a bread machine. I proofed the yeast in water and honey and then added the other ingredients. I kneaded the dough for 15 min and then let it rise twice as recommended in another review. Used rosemary and basil as herbs. It was great.The rosemary made the kitchen smell so good while it was baking.
I made this (with a mix of herbs from my garden instead of only basil), and my usually-picky husband ate two loaves in three days – I’d meant to take one over to my mom. I’m making it again today, probably with tarragon this time. (It’s REALLY good with tofu bacon as a sandwich; one of the loaves was used up with a batch of that. It probably would be good with real bacon if you’re not vegetarian.)
I had to add 1/4 cup extra water. Used potato water. For the second loaf I added 1/4 cup cooked quinoa, 2 tbls Italiano seasoning, and 2 tbls fresh minced garlic. Spectacular!
Five stars all the way! Light and delicious bread! Tastes complex and sophisticated! I made the loaf without a bread machine (the artisan way) and followed the ingredients proportions exactly as written, but it still worked beautifully!
This bread turned out great! The only changes I made was that I did not have bread flour on hand so I used all purpose flour and I doubled the amount of fresh basil ( I love basil!) The flavor was very subtle and good. It probably would have been better with bread flour but turned out fine with regular flour. I haven’t used my bread machine in a few years and decided to try this since I had so much zucchini. I think my bread machine will sit out on my counter and be used often until zucchini season is over. It is definitely a keeper for me!
I have made this bread for four or five different people, and every time I get huge compliments. Rise is fine for me. I bake in my Cuisinart machine on white bread, 1 pound loaf, light crust. My zucchini is shredded with the larger size grater. I have made variations to this which included replacing the fresh basil with fresh cilantro and adding 1 tsp dried onions to it. Even my kids love this bread, and they are going through I don’t like green things phase.
I made this bread 2 different ways, both came out light and fluffy. 1st way I added 1 tbls of gluten to help the whole wheat, it s very good. 2nd try with 100% whole wheat, adding 1 tbls of gluten per cup of whole wheat flower. Than I added a cup of oatmeal instead of the sesame seeds. With the gluten both breads came out as soft as white bread. Toasted they are great with cream cheese.
Love this recipe, i made it with 100% wholemeal flour instead of bread flour, olive oil instead of vegetable oil and dried herbs instead of fresh. I only made the dough in the bread maker and cooked the loaf in the oven. Absolutely beautiful and moist.
This bread was really easy to make, moist, light and really tasty. I used my own dried basil and everyone raved over it! as others said, I like to change the herbs and will try others next time. Try it!!!
Perfectly flavorful. I used dried basil (1 1/2 tsp) instead of fresh and added a tiny bit more oil. Will be making this again for sure!
Great, easy recipe. Just baked this bread (increased to 1 1/2 lb. size) and it is delicious. Raised very well, light texture and the fresh basil gave it a very fragrant smell and taste. I will keep this recipe and use again. Thanks for sharing.
Great bread! For high altitude cooks, you need to add 1 cup water for it to turn out right. FANTASTIC bread!
Awful turnout in bread machine. Followed recipe exactly.
During the first rise process, I noticed that the dough was not dough, but just flakes. Wayyyy too dry for dough – so I added 1/4 cup of water as I saw in another review. It turned out perfectly. Very subtle taste, and very moist bread.
Very good bread! I don’t have a bread machine so I followed the instructions that another reviewer recommended. I had to use at least a cup more flour than the recipe called for. I also omitted the basil and used Italian seasoning instead. I baked the loaf at 350 for about 45 minutes (loosely covering with foil towards the end so the top wouldn’t burn).
very very tasty herb bread… definately a change from the classic zucchini bread… very good though
I didn’t have basil, so I replaced it with 1tsp of Italian seasoning. This bread is a bit tricky because zucchini didn’t provide enough moisture for the dough right away. Otherwise this bread worked really well with soup. It had herbal aroma to it and wasn’t sweet.
I loved this bread. So flavorful and just delicious!
This is SO SO GOOD! I’ve made it a few times, and substitute the basil with a tsp of dried thyme (or savory) and it is amazing! Great for grilled sandwiches or with dinner… will make over and over for sure!
This bread did not rise well for me, even with the addition of citric acid which usually makes the difference for wholewheat loaves. I felt it could do with much more fresh basil for flavour. Otherwise a reasonable bread, crumbly but thick. Best for toasting. I made another loaf just with basic white bread recipe, but replaced just over 1/2cup water with a medium zucchini grated. It was delicious, and rose well.
Wonderful!