Thursday, August 6, 2009

Homemade Zucchini Bread

Zucchini-Pecan Flaxseed Bread
From Cooking Light Magazine
(June or July 2005)
My friend Patti makes this all the time and gave me the recipe so I am sharing it with you.

1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cap 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
1 cup vanilla low-fat yogurt
1/2 cup egg substitute
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans

Preheat oven to 350 degrees.

Shred the zucchini.

Place 2 cups of zucchini on paper towels and pat down with more paper towels to remove the excess water from the veggie.
Put the zucchini aside.
Mix the first ten items in a bowl. (All dry items... up to nutmeg.)
Whisk it to make sure it is fully mixed.
In a second bowl, combine the yogurt, egg substitute, oil, and vanilla. Stir well with a whisk. Add zucchini - mix.
Add pecans to dry ingredients.
Add the liquid ingredients into the dry ingredients.
Make sure it is fully mixed.
Pour batter into pans.
Cook for 1 hour on 350 degrees.
Cool in pan on cooling rack for ten minutes.
Remove bread from pan, place on wire rack.

Looks and tastes yummy!

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