Zucchini-Pecan Flaxseed Bread Recipe

Zucchini-Pecan Flaxseed Bread

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.

Nutritional Information

Amount per serving

• Calories: 181
• Calories from fat: 30%
• Fat: 6.1g
• Saturated fat: 0.6g
• Monounsaturated fat: 2.9g
• Polyunsaturated fat: 2.2g
• Protein: 4.5g
• Carbohydrate: 28.5g
• Fiber: 2.6g
• Cholesterol: 1mg
• Iron: 1.4mg
• Sodium: 223mg
• Calcium: 90mg

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

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.
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.

Melissa B. Williams, Cooking Light
MAY 2005