GovernmentServicesResidentsVisitorsBusinessHow Do I?
Go To Search
Click to Home
Zucchini-Pecan Flaxseed Bread

Zucchini-Pecan Flaxseed Bread

Zucchini is probably the best example of squash that has such a rich array of nutrients, including, carbohydrates, soluble and insoluble fiber, sodium, minerals, amino acids and more

Ingredients: 
Zucchini Pecan Flaxseed Bread
  • 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: 
1. Preheat oven to 350°.

2. 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.

3. Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini.

4. 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; 

Makes: 18 
Serving Size: 1 slice

Per serving: 
Calories 181
Fat 6.1 g
Protein 4.5 g
Carbohydrate 28.5 g
Fiber 2.6 g
Cholesterol 1 mg


Adapted from cookinglight.com /My Recipes