Flaxseed Zucchini Bread recipe post (just in case anyone missed this awesome recipe)

September 25, 2005

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 flour1 1/2 cups all purpose flour3/4 cup sugar1/2 cup ground flaxseed1/4 cup brown sugar1 Tblsp. baking powder1 tsp. cinnamon3/4 tsp. salt1/4 tsp. baking soda2 cups shredded zucchini (about 2 medium)1 cup vanilla low-fat yogurt or sour

cream1/2 cup egg substitute or 1/2 cup egg whites3 Tblsp. canola oil1 tsp. vanilla extract1/4 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."We take a walk, the sun is shining down.Burns my feet as they touch the ground."Good Day Sunshine - Beatles