Zucchini-Pecan Flaxseed Bread
- Preparing Time: 20 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 12
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon ground nutmeg
- cooking spray
- 1 tablespoon baking powder
- 1 cup whole wheat flour
- 1/4 teaspoon baking soda
- 3 tablespoons canola oil
- 1/2 cup ground flaxseed
- 1/4 cup chopped pecans toasted
- 1/2 cup egg substitute
- 3/4 cup granulated sugar or splenda
- 1/4 cup packed brown sugar or splenda
- 2 cups shredded zucchini (about 2 medium zucchini)
- 1 cup vanilla low-fat yogurt
- 3 tablespoons chopped pecans toasted
- Carbohydrate 40.0370068754434 g
- Cholesterol 1.86666666666667 mg
- Fat 7.3811015625 g
- Fiber 2.53384166992327 g
- Protein 5.46796781250184 g
- Saturated Fat 0.923994375 g
- Serving Size 1 1 Serving (99g)
- Sodium 344.272583478565 mg
- Sugar 37.5031652055202 g
- Trans Fat 0.435184260416665 g
- Calories 242 calories
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 1/4 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 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.
