Zucchinipecanflaxseedbread Recipes

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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



Zucchini-Pecan Flax Seed Bread image

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

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

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



Flax Seed Zucchini Bread image

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

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

ZUCCHINI BREAD

This moist bread has been in the family for as long as I can remember. I like it because it's easily thrown together in one bowl and very moist -- perfect for a snack at work or school!

Provided by Sackville

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 14



Zucchini Bread image

Steps:

  • Preheat oven to 350 degrees.
  • Combine all ingredients.
  • Pour into two greased loaf pans.
  • Bake for one hour.

Nutrition Facts : Calories 347.6, Fat 14.9, SaturatedFat 2.1, Cholesterol 34.9, Sodium 136.3, Carbohydrate 50.4, Fiber 1.1, Sugar 31.8, Protein 3.8

2 1/2 cups sugar
3 eggs
3 cups flour
3 teaspoons vanilla
1 cup oil
2 cups zucchini, grated
1/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup nuts (optional)
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 teaspoon clove

SPICED ZUCCHINI BREAD

Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or butter and honey.

Provided by Emeril Lagasse

Categories     HarperCollins     Bread     Cake     Zucchini     Breakfast     Brunch     Dessert     Summer     Cinnamon     Nut     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 2 loaves

Number Of Ingredients 12



Spiced Zucchini Bread image

Steps:

  • Preheat the oven to 325°F, and grease two 8x4×2 1/2-inch loaf pans.
  • In the bowl of an electric mixer, beat the eggs until foamy. Add the vegetable oil, sugar, zucchini, and vanilla extract and mix well. Add the flour, cinnamon, baking soda, salt, and baking powder, and mix until well blended. Stir in the nuts. Divide the batter evenly between the prepared loaf pans, and tap them gently on the counter to release any air bubbles.
  • Bake until the loaves have risen and are golden brown and a tester inserted into the center comes out clean, 55-60 minutes. Allow the bread to cool in the pans for 5 minutes; then turn the loaves out onto wire racks to cool.
  • Serve the bread warm, sliced and spread with cream cheese if desired.

3 eggs
3/4 cup vegetable oil
1 1/2 cups sugar
2 cups grated unpeeled zucchini
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup chopped lightly toasted walnuts or pecans
Cream cheese, at room temperature, for serving (optional)

ZUCCHINI SPICE BREAD

Kids won't even notice the zucchini is this delicious spice bread from Mary Bodor of Patterson, New York.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h10m

Number Of Ingredients 15



Zucchini Spice Bread image

Steps:

  • Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
  • Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
  • Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

Nonstick cooking spray
1 large zucchini
1 cup packed light-brown sugar
2 tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 teaspoon salt

JAMES BEARD'S ZUCCHINI BREAD

This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini makes it a very good keeper. It can be prepared with 1 cup of whole wheat flour instead of all white flour.

Provided by James Beard

Categories     Bread     Breakfast     Side     Bake     Kid-Friendly     Walnut     Zucchini     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 2 loaves

Number Of Ingredients 11



James Beard's Zucchini Bread image

Steps:

  • Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for 1 hour. Cool on a rack.

3 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1 cup coarsely chopped walnuts

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



Pecan Zucchini Bread image

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.

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3 large eggs
1/2 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup chopped pecans

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