Zucchini-Pecan Flax Seed Bread

• 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

1. Preheat oven to 350u0b0.
2. 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.
3. Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid.
4. Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini.
5. 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 350u0b0 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.

flour, whole wheat flour, granulated sugar, ground flax seeds, brown sugar, baking powder, ground cinnamon, salt, baking soda, ground nutmeg, zucchini, lowfat vanilla yogurt, egg substitute, canola oil, vanilla, pecans, cooking spray, pecans

Taken from www.food.com/recipe/zucchini-pecan-flax-seed-bread-314013 (may not work)