Zucchini-Pecan Flaxseed Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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:
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.
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 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.
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