Zucchinipecanflaxseedbread Recipes

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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

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-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

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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