zucchini flaxseed bread

My grandson calls this “bikini bread”.  It’s my daughter’s recipe, so I have to give her cred, but I altered it a bit.  This not-too-sweet sweetbread has a hearty, nutty flavor thanks, in part, to the flaxseed meal.  Did you know that if you eat flaxseed without grinding it first that it, ahem, passes right through you ( I know-not a pretty picture-but fact!)?  Grinding it not only releases the flavor, but also the Omega-3 so that it can be absorbed by the body.

If you don’t think you will eat the entire loaf, freeze individual slices on a cookie sheet and then place in individual sandwich bags in the freezer.  Take one out and pop in microwave or toaster oven before eating.  This morning I ate one slice with a cup of Greek yogurt and I was quite full.

I wouldn’t have even bothered with a bread, or any recipe for that matter, that calls for shredding  if I didn’t have my Cuisineart food processor.  If I had to choose between my stand mixer or the food processor in a small kitchen appliance throwdown, the processor would win every time.  At Passover, I use every blade (including the paddle) to make an insanely delicious and fattening potato kugel.

 

zucchini flaxseed bread

2 1/2 cups white whole wheat flour

1 cup granulated sugar

1/2 cup ground flaxseed

1/4 packed brown sugar

1 Tbsp baking powder

1 tsp cinnamon

3/4 tsp salt

1/4 tsp baking soda

2 cups shredded zucchini (about 2 medium)

*note:  I suppose my zucchini from the CSA were large, because I got 4 cups when I shredded it.  I froze the extra to make bread later.

1 cup non fat vanilla Greek yogurt

2 large eggs

3 tablespoons safflower oil

1 tsp vanilla extract

1/4 cup, plus 3 Tbsp toasted chopped walnuts

Preheat oven to 350 degrees.  Combine first 7 dry ingredients (through nutmeg) in a large mixing bowl, stirring well with a whisk.

Spread shredded zucchini onto several layers of paper towels; cover with additional paper towels.  Press down firmly, squeezing to remove excess liquid.

Combine yogurt, eggs, oil and vanilla in a medium bowl, stirring well with a whisk.  Stir in zucchini.

Add zucchini mixture along with 1/4 cup toasted walnuts to the flour mixture, stirring well until well combined.  Pour batter into 9 x 5-inch loaf pan coated with cooking spray.  Sprinkle with 3 Tbsp remaining walnuts.  Bake at 350 degrees for one hour or until toothpick inserted in center comes out clean.  Cool pain 10 minutes on a wire rack.  Remove bread from pan; place on wire rack to continue cooling.

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2 responses to “zucchini flaxseed bread

  1. And yes, with abundance of zucs, I’ll definitely be making this. Also, thanks for pointing out the fact about flax. It drives me nuts that breads have whole flaxseed on them. Does zero good and everyone thinks they’re getting omega 3’s!

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