Flax Seed Zucchini Bread Recipes

FLAX SEED ZUCCHINI BREAD

Flax Seed Zucchini Bread image

By using less sugar and oil, and adding flax seeds for some of the walnuts, I've created a better-for-you version of the usually fat-laden zucchini bread. It's delicious!

Provided by THREESEAS7

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 3h30m

Yield 20

Number Of Ingredients 16

Ingredients

2 ¾ cups all-purpose flour
¼ cup soy flour
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
2 teaspoons ground cinnamon
½ cup silken tofu
3 eggs
½ cup honey
1 cup brown sugar
½ cup walnut oil
1 teaspoon almond extract
2 ½ cups grated zucchini
½ cup crushed pineapple, drained
½ cup chopped walnuts
½ cup ground flax seed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Whisk together the all-purpose flour, soy flour, salt, baking soda, baking powder, and cinnamon in a bowl until blended; set aside.
Place the tofu in a blender, and puree until smooth. Scrape into a bowl, and beat with the eggs, honey, brown sugar, walnut oil, and almond extract until smooth. Stir in the flour mixture until just moistened, then stir in the zucchini, pineapple, walnuts, and flax seed until combined. Divide this batter between two 8x4 inch ungreased loaf pans.
Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour. Cool in the pans on a wire rack before slicing.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 34.7 g, Cholesterol 27.9 mg, Fat 10.2 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 203.1 mg, Sugar 19.3 g

ZUCCHINI, BANANA, AND FLAXSEED MUFFINS

Zucchini, Banana, and Flaxseed Muffins image

Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 13

Ingredients

Nonstick cooking spray
1 3/4 cups all-purpose flour (spooned and leveled)
1/2 cup ground flaxseed
1 cup lightly packed light-brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
1/3 cup mashed ripe banana (from 1 large banana)
3/4 cup whole milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract

Steps:

Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

Nutrition Facts : Calories 183 g, Fat 2 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g

ZUCCHINI-PECAN FLAX SEED BREAD

Zucchini-Pecan Flax Seed Bread image

Make and share this Zucchini-Pecan Flax Seed Bread recipe from Food.com.

Provided by Marz7215

Categories Breads

Time 1h20m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup granulated sugar
1/2 cup ground flax seeds
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 low-fat vanilla 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

Steps:

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.

Nutrition Facts : Calories 213.2, Fat 8, SaturatedFat 0.8, Cholesterol 0.8, Sodium 225.3, Carbohydrate 31.8, Fiber 2.9, Sugar 15.4, Protein 5.2

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