Zucchini-Pecan Flaxseed Bread

  • JanineAnn Posted: 07/06/09
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    Very good! Mine had to bake at least 15 min. longer than the time given in the recipe.

  • lostatredrock Posted: 07/10/10
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    This bread is one of our favorites, I will occasionally make it minus the pecans because my wife is not a big nut fan it tastes great with and without them.

  • ReneePech Posted: 08/05/09
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    Made the following substitutions: whole eggs and light sour cream (plus some extra vanilla since I didn't have the yogurt) and left out all of the pecans (my son doesn't eat nuts yet). It came together as a sticky, dry dough, not a batter, so I was a little worried. But the end product is great! Not as moist as my Mom's oil-laden recipe, but it has great flavor and it goes well with some milk or tea for breakfast. My 15 month-old loved it! And I love finding another recipe for flax seed.

  • davidslori Posted: 05/13/09
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    This is a great tasting zucchini bread. Next time I think I'll add some raisins to the batter for a little extra sweetness, but it tasted well without too. I reduced the white sugar amount to 1/2 cup and doubled the cinnamon and nutmeg like another reviewer had, and I think it could even use more. I am trying to now use more spices as they are a great way to incorporate antioxidants into everyday meals. My husband hates zucchini, and hesitantly tried the bread. But he admitted that it is a good tasting bread and that he will eat it (yeah!). It was easier slicing the bread more thinly while it was still slightly warm, but after letting the rest of the loaf cool I had to invert the bread in order to slice without more nuts falling off. I used a serated knife. Tip: remember to press the nuts into the batter so that more will remain on the loaf than fall off.

  • IrishAnnie Posted: 07/09/10
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    VERY good bread!! I also used 2 whole eggs instead of the egg substitute and it turned out fine. This is a pretty dense, sweet bread so if you're not a fan of either of those, this is not the bread for you. Definitely important to drain the zucchini as much as possible. I love it just out of the oven with just some butter on it. It has a wonderful soft center with a crispy outer crust. Perfect to serve to guests in the morning for breakfast with fruit. Love love LOVE this recipe!

  • 3107Pocosmom Posted: 09/12/10
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    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.

  • SuchAGoodCook Posted: 07/24/10
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    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!!!!

  • mjmayinsf Posted: 04/26/10
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    Lovely! I made a lot of minor tweaks per previous reviewers suggestions. Added 4 large chopped medjool dates, increased cin to 1.5 t, nutmeg to .5, and added .5 cardamom. Chopped and incorporated all nuts (rather than putting some on top). Cut salt to .5 t and then sprinkled zucchini w/remainder to help release water. Used 2 whole eggs instead of egg sub, and used plain yogurt plus extra t. vanilla (2 t. total). Made 30 mini muffins. Baked about 20 min. in 320 degree CONVECTION oven. Very light and fluffy. With my mods, each mini muffin is about 120 calories, 4 g. fat and 1.7 g fiber. Next time I will try w/ 1.5 c ww pastry flour to 1 c. white for more fiber, and omit cardamom (it overpowered the other spices). Maybe try touch of cloves or ginger? Mimi muffin size is perfect for kids and for breakfast (2 per adult served w/scrambled egg whites topped w/a little lowfat cheddar, plus half grapefruit = about 500 calories) or single mini muffin for snack in the afternoon w/tea. I look forward to pulling these out of the freezer...recipe takes some time, but pays off over a month or so of breakfasts and snacking.

  • Hollypop Posted: 06/13/11
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    San Diego, CA

    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.

  • CyndiLouWho Posted: 07/22/12
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    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.

  • smd1212 Posted: 04/30/12
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    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!


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