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.

Yield: 1 loaf, 18 servings (serving size: 1 slice)

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.

Nutritional Information

Calories:

181 (30% from fat)

Fat:

6.1g (sat 0.6g,mono 2.9g,poly 2.2g)

Protein:

4.5g

Carbohydrate:

28.5g

Fiber:

2.6g

Cholesterol:

1mg

Iron:

1.4mg

Sodium:

223mg

Calcium:

90mg