Zucchini-Pecan Flax Seed Bread

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 3/4 cup granulated sugar
• 1/2 cup ground flax seeds
• 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 low-fat vanilla 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

Directions

1. 1

   Preheat oven to 350°.

2. 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. 3

   Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid.

4. 4

   Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini.

5. 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.