2 cups shredded zucchini (about 2 medium zucchini)
1 cup vanilla low-fat yogurt
1/2 cup egg substitute
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
3 tablespoons chopped pecans, toasted
How to Make It
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.
I followed the recipe with a few changes....I used 2 eggs instead of egg substitute, added some applesauce (amount not really important..probably about one-third cup), walnuts instead of pecans and some raisins. This was dense but not dry...loved the flax seeds...will make this over and over again!
Pretty good though maybe a bit dry. I took it to a work meeting and people really seemed to enjoy it. If I make this again I think I'll sub pistachios for the pecans and definitely double up on the cinnamon and nutmeg.
Also made as muffins. Had a ton of zucchini, so made a double batch & got 36 regular muffins. I baked at a lower temp so they didn't get super brown on top but bottoms brown & taste great. I pretty much followed the recipe except the nuts (no pecans here) The batter is very thick but I didn't add any extra liquid & it turned out fine (most quick bread/muffins have thick batter, I put it in the muffin tins with an ice cream scoop.)
The spice flavor is very mild, so if you're looking for strong spice you might want to double it. Otherwise, these are yummy as is.
This is a delicious bread, and I just made it as muffins today (400 degrees, 20 minutes, 12 big muffins with lovely crowns!). Like other reviewers I felt this was too dry after adding wet ingredients to dry, so added a small, individual serving-size unsweetened applesauce - that made a nice texture and the muffins are moist and delicious. I've also doubled the spices and added allspice and cloves as well, and subbed low-fat sour cream for the vanilla yogurt since it was on hand. Yummy!
I liked this bread a lot. Wasn't as sweet as the usual zucchini bread my mom makes, but it was delicious. I had to keep in the oven about 20 minutes more than the recipe called for. Will definitely make again.
Came out perfectly. My husband and I both thought it was very delicious. I used walnuts, since I didn't have pecans, and I didn't put them on top. I also used 3 whole eggs. I started with two, and when I started mixing the wet and dry ingredients together, I thought it would be much too dry, so I added the third egg. I didn't have quite enough flaxseed, so I added enough oat bran to make up the difference and it came out fine. Will definitely make again. This is a keeper. It's great fresh out of the oven with a bit of butter on it, but would also be great with some fruit or jam. Great way to use up summer's bounty of zucchini. It also freezes well, whole or sliced.
Yum! Good amount of sweetness not too much. I used plain yogurt so it was less sweet but I added more vanilla to make up for the lack of vanilla in the yogurt. The bread is prettier than I think the Cooking Light picture is. I would make this again but I would mix more pecans in because the pecans on top just fall off when you cut it so they're more decorative than anything. Delicioouuusssss!!!!