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Zucchini-Pecan Flaxseed Bread

Becky Luigart-Stayner
Yield 1 loaf, 18 servings (serving size: 1 slice)
Ground flaxseed is a novel addition to this dense and sweet breakfast bread. You can freeze individual slices on a baking sheet, then transfer to a zip-top plastic bag to keep in the freezer for up to two months. On hurried mornings, grab a slice, and defrost by microwaving at HIGH for 30 seconds to one minute.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup granulated sugar
  • 1/2 cup ground flaxseed
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 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
  • Cooking spray
  • 3 tablespoons chopped pecans, toasted

Nutrition Information

  • calories 181
  • caloriesfromfat 30 %
  • fat 6.1 g
  • satfat 0.6 g
  • monofat 2.9 g
  • polyfat 2.2 g
  • protein 4.5 g
  • carbohydrate 28.5 g
  • fiber 2.6 g
  • cholesterol 1 mg
  • iron 1.4 mg
  • sodium 223 mg
  • calcium 90 mg

How to Make It

  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 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.