Zucchini Pecan Flaxseed Bread

ZUCCHINI PECAN FLAXSEED BREAD

http://www.myrecipes.com/recipe/zucchini-pecan-flaxseed-bread-10000001054875/print/

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

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.