Zucchini-Pecan Flaxseed Bread

Zucchini-Pecan Flaxseed Bread
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup ground flaxseed
  • Cooking spray
  • ¾ cup granulated sugar
  • 1 cup vanilla low-fat yogurt
  • 1 tablespoon baking powder
  • 1 cup whole wheat flour
  • + 11 more ingredients
    • 1 teaspoon ground cinnamon
    • 3 tablespoons canola oil
    • ¼ cup chopped pecans, toasted
    • 3 tablespoons chopped pecans, toasted
    • ¾ teaspoon salt
    • 1 teaspoon vanilla extract
    • ¼ cup packed brown sugar
    • ¼ teaspoon baking soda
    • ¼ teaspoon ground nutmeg
    • 2 cups shredded zucchini (about 2 medium zucchini)
    • ½ cup egg substitute

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 pape...

View full recipe at My Recipes

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