|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|
|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|
|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