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.
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.