Zucchini-Pecan Flaxseed Bread Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Melissa B. Williams
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
Ingredients
- 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
- 1/2 cup egg substitute
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans, toasted
- Cooking spray
- 3 tablespoons chopped pecans, toasted
Instructions
- 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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
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