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zucchini pecan flax seed bread



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  • Carbohydrates: 213.2
  • Fats: 12.0
  • Dietary Fiber: 61.0
  • Minerals: 9.0
  • Proteins: 10.0
  • Vitamins: 4.0
  • Water: 10.0


  1. Preheat oven to 350
  2. Lightly spoon flours into dry measuring cups
  3. Level with a knife
  4. Combine flours
  5. Granulated sugar
  6. And next 7 ingredients in a large bowl
  7. Stirring well with a whisk
  8. Spread zucchini onto several layers of heavy-duty paper towels
  9. Cover with additional paper towels
  10. Press down firmly to remove excess liquid
  11. Combine yogurt
  12. Egg substitute
  13. Oil
  14. And vanilla in a medium bowl
  15. Stirring well with a whisk
  16. Stir in zucchini
  17. Add zucchini mixture and 1 / 4 cup pecans to flour mixture
  18. Stirring until well combined
  19. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray
  20. Sprinkle batter with 3 tablespoons pecans
  21. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean
  22. Cool in pan 10 minutes on a wire rack
  23. Remove bread from pan
  24. Place on wire rack

Step 16

Total Time in Minute 80

Ingredients Count 17

cooking zucchini pecan flax seed bread

See More Relate Photo


All-purpose flour

Whole wheat flour

Granulated sugar

Ground flax seeds

Brown sugar

Baking powder

Ground cinnamon


Baking soda

Ground nutmeg


Low-fat vanilla yogurt

Egg substitute

Canola oil

Vanilla extract


Cooking spray

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