Zucchini Yeast Bread

1 tablespoon active dry yeast
1/2 cup warm water (110° to 115°)
1/3 cup warm milk (110° to 115°)
1/3 cup sugar
3 tablespoons butter or margarine, softened
3 tablespoons grated orange peel
1/2 teaspoon salt
1-1/2 cups shredded unpeeled zucchini
1/3 cup raisins
1-1/2 cups whole wheat flour
2 teaspoons ground cardamom
1-2/3 to 2-1/3 cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Beat in the milk, sugar, butter, orange peel and salt; mix well. Add the zucchini, raisins, whole wheat flour, cardamom and enough all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

Punch dough down; shape into a loaf. Place in a greased 9-in. x 5-in. x 3-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 40-45 minutes or until golden brown. Remove from pan to cool on a wire rack. Makes 1 loaf.