Zucchini-Pecan Flaxseed Bread
Barb Campbell
Cooking Light May 2005
ingredients
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 3/4 cup granulated sugar
- 1/2 cup ground flax seed
- 1/4 cup packed brown sugar
- 1 Tbl baking powder
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp ground nutmeg
- 2 cups shredded zucchini (about 2 medium)
- 1 cup low fat vanilla yogurt
- 1/2 cup egg substitute
- 3 Tbl canola oil
- 1 tsp vanilla extract
- 1/4 cup + 3 Tbl chopped pecans, toasted
- Cooking spray
See full recipe
notes
(Weight Watchers = 4 points.) If you wish to freeze this bread, slice it and place on wax paper on a cookie sheet. Put the cookie sheet in the freezer for a few hours, then place individual servings in freezer bags for easy future snacks.
Source: Barb Campbell
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