Zucchini-Pecan Flax Seed Bread Recipe

Name: Zucchini-Pecan Flax Seed Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup whole wheat flour; 3/4 cup granulated sugar; 1/2 cup ground flax seeds; 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 low-fat vanilla 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

Servings: persons

1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup granulated sugar
1/2 cup ground flax seeds
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 low-fat vanilla 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

1
Preheat oven to 350u00b0.
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.
3
Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid.
4
Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini.
5
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 350u00b0 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.

1094

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 cup whole wheat flour, 3/4 cup granulated sugar, 1/2 cup ground flax seeds, and more.

Yes, Zucchini-Pecan Flax Seed Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini-Pecan Flax Seed Bread

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