Zucchini-Pecan Flaxseed Bread

Ingredients

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