Recipe

Zucchini-pecan Flaxseed Bread Recipe

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Ingredients

Directions

Step #1 Preheat oven to 350°.
Step #2 Lightly spoon flours into dry measuring c; level with a knife.
Step #3 Combine flours, granulated sugar, & next 7 ingredients (through nutmeg) In a large-ish bowl, stirring well with a whisk.
Step #4 Spread zucchini onto several layers of heavy-duty paper towels; cover with extra paper towels.
Step #5 Press down firmly to remove excess liquid.
Step #6 Combine yogurt, & vanilla in a medium bowl, egg substitute, oil, stirring well with a whisk.
Step #7 Stir in zucchini.
Step #8 Add zucchini mixture & 1/4 c pecans to flour mixture, stirring until well mixd.
Step #9 Pour batter into a 9 x 5-inch loaf pan coated with cooking spray.
Step #10 Sprinkle top batter with 3 tbsps pecans.
Step #11 Bake at 350° for 1 hr or until a wooden pick inserted in center comes out clean.
Step #12 Cool in pan 10 mins on a wire rack.
Step #13 Remove bread from pan; place on wire rack.
Enjoy the Zucchini-Pecan Flaxseed Bread recipe

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