A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Flaxseed Zucchini Nut Bread
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- #105891
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup whole wheat flour
1 1/2 cup all-purpose flour
3/4 cup sugar
1/2 cup ground flaxseed
1/4 cup brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
2 medium shredded zucchini
1 cup vanilla low-fat yogurt or sour cream
1/2 cup egg substitute
OR
1/2 cup egg whites
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans or walnuts
directions
Preheat oven to 350 degrees F. Grease a 9" 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.
added by
AL3BDI
nutrition data
Nutritional data has not been calculated yet.
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