Zucchini-Pecan Flaxseed Bread


Zucchini-Pecan Flaxseed Bread


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


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