Dill Zucchini Batter Bread

Sharon Whitley


I like to bake with yeast. Many people feel they don't have time to make a yeast bread, but this one is easy and doesn't need kneading or long rising times. But, the house smells wonderful from this baking. It rises once for 30 minutes. You can do this!


☆☆☆☆☆ 0 votes

Makes one 24 oz loaf
20 Min
40 Min


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2 1/2 c
all purpose flour (or unbleached flour)
1 Tbsp
1/4 tsp
2 tsp
dill weed
1 pkg
active dry yeast
3/4 c
1/4 c
margarine or butter
1/2 c
grated zucchini, well drained
1/2 c
ricotta cheese

How to Make Dill Zucchini Batter Bread


  • 1Grease 1 1/2 quart casserole or 8 cup ring mold.

    Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, salt, dill weed and yeast; blend well.
  • 2In small saucepan, heat milk and margarine until very warm (120-130 degrees F). Add warm liquid, zucchini, cheese and egg to flour mixture. blend at low speed until moistened; beat 2 minutes at medium speed.

    By hand, stir in remaining flour to form a stiff batter. Spoon into prepared casserole. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light, about 30 minutes. ( I heat a cup of water in my microwave, and then slip the pan into microwave to rise. It's draft free and a warm. Do not run microwave while bread is rising.)
  • 3Heat oven to 350. Bake 30-40 minutes or until deep golden brown.. Immediately remove from pan, cool on wire rack.

Printable Recipe Card

About Dill Zucchini Batter Bread

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American

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