PECAN ZUCCHINI BREAD
"Sour cream makes this the best quick bread I've ever come across," notes Audrey Lavoie. The Centerville, Ohio bake adds plenty of chopped pecans for a fun crunch that enhances the loaf's zucchini flavor.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, oil, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and nuts., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 163 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 125mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
ZUCCHINI-PECAN FLAX SEED BREAD
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
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
FLAX SEED ZUCCHINI BREAD
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
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
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
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
More about "zucchini pecan flax seed bread recipes"
ZUCCHINI-FLAX BREAD RECIPE - EMILY FARRIS
From foodandwine.com
Author Emily FarrisTotal Time 1 hr 10 mins
- Preheat the oven to 350°. Butter two 5 by 9 inch loaf pans. In a large bowl, mix the sugar, eggs, and vanilla. Slowly add the pureed zucchini and then the melted butter, stirring constantly. Sprinkle the baking soda and salt over the mixture and mix well. Add the flour one cup at a time, stirring well between each one, repeat with the flax seed meal, and then the flax seeds. Sprinkle in the cinnamon and nutmeg, and mix well.
- Add the batter to the loaf pans (as equally as possible). Bake, uncovered, a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes, flip the pans to release the bread. Serve warm with salted butter.
ZUCCHINI-PECAN FLAXSEED BREAD RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (16)Calories 181 per servingServings 18
- 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.
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