Zucchini-Pecan Flaxseed Bread |
- 1½ cups flour
- 1 cup whole wheat flour
- ¾ cup granulated sugar
- ½ cup flaxseed ground
- ¼ cup packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon nutmeg
- 2 cups shredded zucchini (about 2 medium zucchini)
- 1 cup vanilla lowfat yogurt
- ½ cup egg substitute
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans, toasted
- cooking spray
- 3 tablespoons chopped pecans, toasted
- Preheat oven to 350.
- Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 7 ingredients (through nutmeg) in a large bowl, stirring well with a whisk.
- Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid.
- Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini.
- Add zucchini mixture and ¼ cup pecans to flour mixture, stirring until well combined.
- Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle batter with 3 tablespoons pecans. Bake at 350ยก for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack to cool completely.
Recipe by Raisin & Fig at https://www.raisinandfig.com/zucchini-pecan-flaxseed-bread/
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