Zucchini and Rice Bread

Zucchini and Rice Bread

  • Prep: 15 min
  • Cook Time: 30 min
  • Total: 45 min
  • Serving: Makes 12 slices

Shredded zucchini helps this bread remain nice and moist while the addition of rice provides it with texture and a thicker, heartier consistency. Serve as a savory yet slightly sweet accompaniment to you dinner meal.


  • 1-1/2 cups all-purpose flour
  • 1 cup cooked rice
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups shredded zucchini (about 1-1/2 medium)
  • 1/2 cup golden raisins
  • 2 tablespoons dry milk
  • 3 tablespoons frozen apple juice concentrate, thawed
  • 1 teaspoon grated lemon peel
  • 3 egg whites


  1. Preheat your oven to 350 degrees, grease a round 9x1-1/2-inch pan with cooking spray or olive oil and then lightly dust with flour.
  2. Place the flour, rice, baking powder and salt into a large bowl and mix well to combine. Add the zucchini, raisins, dry milk, apple concentrate, lemon peel and egg whites and continue to stir until the mixture is well-blended.
  3. Transfer the batter to the prepared pan and then place in the oven for 30 minutes or until a toothpick inserted into the middle of the bread tests clean. Let the bread stand for 10 minutes prior to cutting.

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