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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Zucchini-Pecan Flaxseed Bread

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.

Cooking Light MAY 2005

  • Yield: 1 loaf, 18 servings (serving size: 1 slice)

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

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.

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
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Zucchini-Pecan Flaxseed Bread Recipe

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