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zucchini pecan flax seed bread


from cooking light. have not tested this, but looks like a good recipe to try soon!.


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  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

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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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