Flaxseed Zucchini Nut Bread (recipe post) Hi Denise here is the bread recipe

[Guest guest]

I found this recipe in a Cooking Light magazine, freezes well and is a delicious

high energy bread. It doesn't take long to assemble even though the ingredient

list looks long.

 

" Flaxseed Zucchini Nut Bread "

 

1 cup whole wheat flour

1 1/2 cups all purpose flour

3/4 cup sugar

1/2 cup ground flaxseed

1/4 cup brown sugar

1 Tblsp. baking powder

1 tsp. cinnamon

3/4 tsp. salt

1/4 tsp. baking soda

2 cups shredded zucchini (about 2 medium)

1 cup vanilla low-fat yogurt or sour cream

1/2 cup egg substitute or 1/2 cup egg whites

3 Tblsp. canola oil

1 tsp. vanilla extract

1/4 cup chopped pecans or walnuts

 

Preheat oven to 350 degrees. Grease a 9 1/2 X 5 loaf pan.

Combine flours, sugar and the next six ingredients in a large bowl, whisk

together making sure they are well mixed.

Spread shredded zucchini on a few paper towels and cover with a few paper

towels, press down to remove excess liquid.

Combine yogurt, oil, egg substitute and vanilla in another bowl and whisk, stir

in zucchini.

Add zucchini mixture and nuts to the flour mixture, stirring until well

combined.

Pour batter into prepared pan. Bake for 55-60 minutes or until toothpick

inserted comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan

and continue to cool on wire rack.

 

 

 

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Source: Jimi Hendrix