* Exported from MasterCook *
Bread, Zucchini-Pecan Flaxseed
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Nuts
Vegetables
Amount Measure Ingredient -- Preparation Method
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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
Preheat oven to 350F.
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" loaf pan coated with
cooking spray. Sprinkle batter with 3 tablespoons pecans. Bake at
350F 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.
Yield: 1 loaf, 18 servings (serving size: 1 slice)
Source:
"myrecipes.com"
S(Internet Address):
"http://www.myrecipes.com/recipe/zucchini-pecan-flaxseed-bread-10000001054875/";
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Per Serving (excluding unknown items): 190 Calories; 7g Fat (31.6%
calories from fat); 5g Protein; 29g Carbohydrate; 3g Dietary Fiber;
1mg Cholesterol; 213mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1 Fat; 1 Other Carbohydrates.