Chive Zucchini Bread

Chive Zucchini Bread

  • Intermediate
  • 1 loaf
  • 50 min
Baking Success Or Baking Mess


1 cup whole wheat flour
1 tablespoon sugar
1-1/2 teaspoons salt
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1 cup sour cream
1/2 cup water
2 tablepoons butter OR margarine
1 cup shredded unpeeled zucchini
3 tablespoon chives
3 to 3-1/2 cups all-purpose flour


Combine whole wheat flour, sugar, salt and yeast in a large mixing bowl.

Mix sour cream, water and butter in a saucepan or microwave-safe bowl; heat or microwave until very warm (120° to 130°F). Gradually add to yeast mixture and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add zucchini, chives and 1/2 cup all- purpose flour; beat at high speed 2 minutes. Stir in enough remaining all-purpose flour to make a soft dough.

Turn out onto a lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Cover dough and let rest 10 minutes.

Divide dough into 3 equal pieces. Roll each into a 12-inch long, thick rope. Braid the 3 ropes together, pinching ends to seal. Place in a well greased 9×5-inch loaf pan. Cover; let rise in a warm draft-free place until doubled in bulk, about 1 hour.

Bake at 375° F for 25 minutes. Remove from pan and cool on wire rack.

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