Zucchini-Pecan Flaxseed Bread

Becky Luigart-Stayner

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.

Yield: 1 loaf, 18 servings (serving size: 1 slice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 30%
  • Fat: 6.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 2.2g
  • Protein: 4.5g
  • Carbohydrate: 28.5g
  • Fiber: 2.6g
  • Cholesterol: 1mg
  • Iron: 1.4mg
  • Sodium: 223mg
  • Calcium: 90mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Zucchini-Pecan Flaxseed Bread Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy