Whole Wheat Bread (with zucchini)

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 137.7
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 309.7 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.8 g

View full nutritional breakdown of Whole Wheat Bread (with zucchini) calories by ingredient
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Mostly Natural (except for the Benecol) and delicious :) Mostly Natural (except for the Benecol) and delicious :)
Number of Servings: 24


    1/2 cup unsweetened vanilla almond milk
    1 1/2 cup warm water
    1/2 cup honey
    3 Tbsp Benecol, light
    1/2 cup grated zucchini
    2 1/2 cups white flour
    3 1/2 cups whole grain flour
    2 1/2 Tbsp yeast
    1/4 cup ground flaxseed
    3 tsp salt


Can be used as 2 loaves or 2 pizza crusts.


Mix honey, warm water, and yeast in a medium sized bowl and set aside to proof. Put white flour, flax seed, zucchini, Benecol, salt and milk in an electric mixer with a dough hook. Mix until it starts to combine then alternate adding some of the yeast mixture and some whole grain flour until a soft dough forms and cleans the sides of the mixing bowl. Spray a large bowl with cooking spray, remove the dough from the mixing bowl, coat it with cooking spray and place it in the bowl coated with cooking spray. Place a wet towel over the bowl and allow the dough to double in size (at least 30 minutes). Punch the dough down and separate into two loaves. Place in loaf pans and allow double in size again while the oven preheats to 375 degrees. Put the loaves in the oven and bake at 375 for 10 minutes, then lower the temperature to 350 for 20 minutes. Remove the bread and cool on a rack.

Serving Size: makes 2 loaves, 12 slices each.

Number of Servings: 24

Recipe submitted by SparkPeople user MKYRMSE.

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