Zucchini-Pecan Flaxseed Bread
Ingredients
  • 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
Instructions
  1. Preheat oven to 350.
  2. 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.
  3. Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid.
  4. Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini.
  5. Add zucchini mixture and ¼ cup pecans to flour mixture, stirring until well combined.
  6. 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/