FLAXSEED ZUCCHINI BREAD

3 cups flour
6 tbsp milled flaxseeds (If using whole flaxseeds, soak in warm water for ten minutes before adding or grind them in a coffee bean grinder)
1 3/4 cups sugar
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
3/4 tsp baking soda
1 cup chopped walnuts or almonds
1 cup raisins
3 eggs
1/3 cup olive oil
4 tbsp water
2 cups shredded unpeeled zucchini
1/3 cup applesauce

In large bowl stir together flour, milled flaxseed, sugar, cinnamon, salt, baking powder, baking soda, nuts and raisins. Make a well in center of mixture.

In another bowl beat eggs, oil and water, stir in zucchini and applesauce. Pour over flour mixture and stir until dry ingredients are moistened. Divide the batter evenly between two greased 1 lb. loaf pans.

Bake at 350 degrees for 1 hour and 15 minutes or until pick inserted in middle of loaf comes out clean. Cool in pan for 10 minutes, remove and cool completely.

Try it with a dab of peanut butter or cream cheese.

Makes 2 loaves, 24 servings
Source: Benefits Pulse, City of Houston