Ingredients
| Quantity | 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 tsp | ground cinnamon |
| 3/4 tsp | salt |
| 1/4 tsp | baking soda |
| 1/4 tsp | ground nutmeg |
| 2 cups | shredded zucchini (about 2 medium zucchini) |
| 1 cup | vanilla low-fat yogurt |
| 1/2 cup | egg substitute |
| 3 tbsp | canola oil |
| 1 tsp | vanilla extract |
| 1/4 cup | chopped pecans, toasted |
| Cooking spray | |
| 3 tbsp | chopped pecans, toasted |
Directions
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.
Yield: 1 loaf, 18 servings (serving size: 1 slice)
CALORIES 181 (30% from fat); FAT 6.1g (sat 0.6g,mono 2.9g,poly 2.2g); PROTEIN 4.5g; CHOLESTEROL 1mg; CALCIUM 90mg; SODIUM 223mg; FIBER 2.6g; IRON 1.4mg; CARBOHYDRATE 28.5g
Source: www.cookinglight.com