1 Tbsp. active dry yeast
1/2 c. warm water (110 degrees to 115 degrees)
1/3 c. warm milk
1/3 c. sugar
3 Tbsp. butter, softened
3 Tbsp. grated orange peel
1/2 tsp. salt
1 1/2 c. shredded, unpeeled zucchini
1/3 c. raisins
1 1/2 c. whole-wheat flour
2 tsp. ground cardamom
1 2/3 to 2 1/3 c. all-purpose flour
In a large mixing bowl, dissolve yeast in warm water. Beat in
milk, sugar, butter, orange peel and salt. Mix well. Add the
zucchini, raisins, whole-wheat flour, cardamom and enough
all-purpose flour to form a soft dough. Turn onto a floured
surface. Knead until smooth and elastic, about 6 to 8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let
rise in a warm place until doubled, about 1 1/4 hours. Punch dough
down. Shape into a loaf. Place in a greased 9 x 5 x 3-inch loaf
pan. Cover and let rise until doubled, about 45 minutes. Bake at
375 degrees for 40 to 45 minutes or until golden brown. Remove from pan
to cool on a wire rack. Yields 1 loaf.
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