Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1120.06 Kcal (4689 kJ) | ||
| Calories from fat | 426.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.4g | 73% | |
|---|---|---|---|
| Cholesterol | 172.23mg | 57% | |
| Sodium | 810.42mg | 34% | |
| Potassium | 1218.72mg | 26% | |
| Total Carbs | 143.26g | 48% | |
| Sugars | 67.73g | 271% | |
| Dietary Fiber | 12.91g | 52% | |
| Protein | 35.16g | 70% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 5.1mg | 28% | |
| Calcium | 491.2mg | 49% | |
| Amount Per 100 g | |||
| Calories | 371.29 Kcal (1555 kJ) | ||
| Calories from fat | 141.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.71g | 73% | |
|---|---|---|---|
| Cholesterol | 57.09mg | 57% | |
| Sodium | 268.65mg | 34% | |
| Potassium | 404mg | 26% | |
| Total Carbs | 47.49g | 48% | |
| Sugars | 22.45g | 271% | |
| Dietary Fiber | 4.28g | 52% | |
| Protein | 11.66g | 70% | |
| Vitamin C | 1.1mg | 6% | |
| Iron | 1.7mg | 28% | |
| Calcium | 162.8mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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