Hawaiian Flours Zucchini/Corn Bread Recipe
Servings: 12
Ingredients
- 1 c. Yellow cake mix
- 1 c. All Purpose flour
- 1 c. White bread flour
- 1/2 c. Whole wheat bread flour
- 3 Tbsp. Gluten flour
- 3 Tbsp. Sugar
- 2 Tbsp. Oil
- 2 tsp Yeast
- 1 tsp Salt
- 3/4 c. Corn (canned) *
- 3/4 c. Zucchini (canned) diced **
- 1/4 c. Water and juice from cans
- 1 c. Water
- 3 Tbsp. Nine grain mix (optional)
- 1 Tbsp. Sesame seeds
- 1 Tbsp. Poppy seeds
- 1 tsp Cinnamon
Directions
- * Dice the squash and tomatoes.*** Drain the juices (corn, tomato and squash) and use as part of the liquid.
- Amounts of corn and zucchini can be changed to suit. Regular or possibly Mexican style corn can be used. Add in at the beep.`
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 12 servings | |
| Calories 240 | |
| Calories from Fat 51 | 21% |
| Total Fat 5.8g | 7% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 409mg | 17% |
| Potassium 119mg | 3% |
| Total Carbs 42.53g | 11% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.57g | 2% |
| Protein 4.94g | 8% |
