Zucchini-Pecan Flaxseed Bread

Health score
3%
Zucchini-Pecan Flaxseed Bread
45 min.
18
201kcal

Suggestions

Looking for a delicious and healthy bread recipe that's perfect for breakfast or as a snack? Look no further! This Zucchini-Pecan Flaxseed Bread is a delightful twist on the classic zucchini bread, packed with nutritious ingredients and bursting with flavor. With a moist texture and a delightful crunch from the pecans, this bread is sure to become a family favorite.

This recipe is not only tasty but also boasts a variety of health benefits. The zucchini adds a good dose of vitamins, minerals, and dietary fiber, while the ground flaxseed provides a rich source of omega-3 fatty acids, known for their heart-healthy properties. The use of whole wheat flour and low-fat yogurt ensures that this bread remains a guilt-free treat, making it an excellent choice for those watching their calorie intake.

The combination of sweet brown sugar, aromatic cinnamon, and a hint of nutmeg creates a warm, inviting aroma as the bread bakes in the oven, tempting you to slice into it as soon as it's cool enough to handle. The toasted pecans add a satisfying crunch and a nutty taste that complements the zucchini beautifully.

Whether you're looking to use up your summer zucchini harvest or simply want a healthier alternative to traditional quick breads, this Zucchini-Pecan Flaxseed Bread is sure to satisfy. It's versatile enough to serve as a breakfast option alongside your favorite spread, a mid-afternoon snack, or even as a component of a light dinner. Give it a try and discover a new favorite that's both good for you and deliciously satisfying.

Ingredients

  • tablespoon double-acting baking powder 
  • 0.3 teaspoon baking soda 
  • 0.3 cup brown sugar packed
  • 0.3 cup brown sugar packed
  • tablespoons canola oil 
  • 0.5 cup egg substitute 
  • 1.5 cups flour all-purpose
  • 0.8 cup granulated sugar 
  • teaspoon ground cinnamon 
  • 0.5 cup ground flaxseed 
  • 0.3 teaspoon nutmeg 
  • cup vanilla yogurt low-fat
  • 0.3 cup pecans toasted chopped
  • tablespoons pecans toasted chopped
  • 0.8 teaspoon salt 
  • teaspoon vanilla extract 
  • cup flour whole wheat
  • cups zucchini shredded ( 2 medium zucchini)

Equipment

  • bowl
  • frying pan
  • paper towels
  • oven
  • knife
  • whisk
  • wire rack
  • loaf pan
  • measuring cup

Directions

  1. Preheat oven to 35
  2. Lightly spoon flours into dry measuring cups; level with a knife.
  3. Combine flours, granulated sugar, and next 7 ingredients (through nutmeg) in a large bowl, stirring well with a whisk.
  4. Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid.
  5. Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini.
  6. Add zucchini mixture and 1/4 cup pecans to flour mixture, stirring until well combined.
  7. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray.
  8. Sprinkle batter with 3 tablespoons pecans.
  9. 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.
  10. Remove bread from pan; place on wire rack.

Nutrition Facts

Calories201kcal
Protein8.82%
Fat30.43%
Carbs60.75%

Properties

Glycemic Index
21.06
Glycemic Load
11.82
Inflammation Score
-3
Nutrition Score
7.7121739517088%

Flavonoids

Cyanidin
0.34mg
Delphinidin
0.23mg
Catechin
0.23mg
Epigallocatechin
0.18mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.07mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:200.75kcal
10.04%
Fat:7.02g
10.8%
Saturated Fat:0.7g
4.4%
Carbohydrates:31.52g
10.51%
Net Carbohydrates:28.81g
10.48%
Sugar:16.89g
18.77%
Cholesterol:0.68mg
0.23%
Sodium:209.62mg
9.11%
Alcohol:0.08g
100%
Alcohol %:0.13%
100%
Protein:4.58g
9.16%
Manganese:0.65mg
32.31%
Selenium:12.48µg
17.83%
Vitamin B1:0.23mg
15.28%
Phosphorus:115.8mg
11.58%
Fiber:2.72g
10.87%
Magnesium:39.23mg
9.81%
Calcium:93.31mg
9.33%
Vitamin B2:0.14mg
8.33%
Folate:32.52µg
8.13%
Iron:1.38mg
7.68%
Copper:0.15mg
7.48%
Vitamin B3:1.22mg
6.08%
Zinc:0.81mg
5.41%
Vitamin B6:0.1mg
4.98%
Potassium:173.84mg
4.97%
Vitamin E:0.65mg
4.32%
Vitamin B5:0.38mg
3.79%
Vitamin C:2.68mg
3.24%
Vitamin K:2.78µg
2.65%
Vitamin B12:0.09µg
1.58%
Vitamin A:51.15IU
1.02%
Source:My Recipes
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