---------- Recipe via Meal-Master (tm) v8.03

      Title: Zucchini Wheat Bread #2
 Categories: Breadmaker, Vegetables
      Yield: 1 Loaf

-------------------------------1 1/2 LB. LOAF-------------------------------
    1/4 c  Milk - for Welbilt/Dak add 2
           -tbsp. more milk
      1    Egg
  2 1/4 c  Bread flour
    3/4 c  Whole wheat flour
    1/4 c  Wheat germ
  1 1/2 ts Salt
  1 1/2 tb Butter or margarine
  1 1/2 tb Brown sugar
  1 1/2 c  Shredded zucchini
      2 ts Ground coriander
  1 1/2 ts Red Star brand active dry
           -yeast for all machines
           -except 1 1/2 lb. Panasonic/
           -National machines - use
           -3 tsp. yeast and 1 1/2 lb.
           -Welbilt/Dak machines use
           -2 tsp. yeast

---------------------------------1 LB. LOAF---------------------------------
      3 tb Milk (for Welbilt machine
           -add 2 tbs. more milk)
      1    Egg
  1 1/2 c  Bread flour
    1/2 c  Whole wheat flour
      3 tb Wheat germ
      1 ts Salt
      1 tb Butter or margarine
      1 tb Brown sugar
      1 c  Shredded zucchini
      1 ts Ground coriander
  1 1/2 ts Red Star brand active dry
           -yeast for all machines

    SOURCE:  Bread Machine MAgic by Linda Rehberg & Lois
  Conway, copyright 1992, ISBN #0-312-06914-6.  MM
  format by Ursula R. Taylor.
    Note above recipe says that the zucchini adds
  moisture and a comforting flavor to this bread.
    Place all ingredients in bread pan, select LIGHT
  crust setting, and press start.
    After the baking cycle ends, remove bread from pan,
  place on cake rack, and allow to cool 1 hour before
  slicing.
    CRUST:  light.  Menu selection: Bake ILight)

-----