Zucchini-Pecan Flaxseed Bread

bread zucchini nuts on cutting board with title

Now would be a good time for global warming to make an appearance.  Enough already with the cold and snow!  I don’t know about you, but I’m so over the big pots of stew, and ready to hit the farmers’ market for lighter, fresher, warm-weather fare!

Right now, I’m planning a “turtleneck burning” party.

In the meantime though, my kitchen is still cranking out comfort food…
I was in the mood to switch up my breakfast routine this past weekend, and dug out a favorite quick-bread recipe.  Loaded with good stuff — whole wheat flour, flaxseed, low-fat yogurt and shredded zucchini — this bread is hearty and filling.  It makes great toast {more about how I feel about toast here}, and it’s perfect with that first {or second} cup of coffee!

The original recipe is from Cooking Light.  I’ve tweaked the ingredients a bit, but essentially it’s the same.  It’s an easy recipe to pull together — so I always make at least 2 loaves, since it freezes beautifully.

shredded zucchini


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
  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 350¡ 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.


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