Chive Zucchini Bread


This bread makes a great appetizer when served with a dipping oil. To make dipping oil, simply pour 2 to 3 tablespoons olive oil on a plate and grind fresh black pepper onto the oil.





1 loaf

Prep Time

35 minutes

Rise Time

1 hour

Bake Time

25 minutes


  • 1 cup whole wheat flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise 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 9x5-inch loaf pan. Cover; let rise in a warm draft-free place until doubled in bulk, about 1 hour.

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