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Little Minnie

Reged: 04/16/04
Posts: 4987
Loc: Minnesota
Zucchini-Pecan Flaxseed Bread
05/02/05 03:17 PM

Zucchini-Pecan Flaxseed Bread

Ground flaxseed is a novel addition to this dense and sweet breakfast bread. You can freeze individual slices on a baking sheet, then transfer to a zip-top plastic bag to keep in the freezer for up to two months. On hurried mornings, grab a slice, and defrost by microwaving at HIGH for 30 seconds to one minute.


1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup 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 (about 2 medium zucchini)
1 cup vanilla low-fat yogurt soy yogurt
1/2 cup egg substitute
3 tablespoons canola oil use applesauce
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
Cooking spray
3 tablespoons chopped pecans, toasted

Preheat oven to 350.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 7 ingredients (through nutmeg) in a large bowl, stirring well with a whisk.

Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid.

Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini.

Add zucchini mixture and 1/4 cup pecans to flour mixture, stirring until well combined. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle batter with 3 tablespoons pecans. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack.

Yield: 1 loaf, 18 servings (serving size: 1 slice)

CALORIES 181 (30% from fat); FAT 6.1g (satfat 0.6g, monofat 2.9g, polyfat 2.2g); PROTEIN 4.5g; CARBOHYDRATE 28.5g; FIBER 2.6g; CHOLESTEROL 1mg; IRON 1.4mg; SODIUM 223mg; CALCIUM 90mg;
Cooking Light, MAY 2005




--------------------
IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!

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