Zucchini-Pecan Flaxseed Bread
(from shawn’s recipe box)
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.
1 loaf, 18 servings (serving size: 1 slice)
Source: Melissa B. Williams, Cooking Light, MAY 2005
Categories: Bread
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
Directions
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Preheat oven to 350°.
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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.
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Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid.
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Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini.
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Add zucchini mixture and 1/4 cup pecans to flour mixture, stirring until well combined. Pour batter into a 9 × 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.