1 cup whole wheat flour
1 1/2 cups all purpose flour
3/4 cup sugar
1/2 cup ground flaxseed
1/4 cup brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
2 cups shredded zucchini (about 2 medium)
1 cup vanilla low-fat yogurt or sour cream
1/2 cup egg substitute or 1/2 cup egg whites
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Grease a 9 1/2 X 5 loaf pan.
Combine flours, sugar and the next six ingredients in a large bowl, whisk together making sure they are well mixed.
Spread shredded zucchini on a few paper towels and cover with a few paper towels, press down to remove excess liquid.
Combine yogurt, oil, egg substitute and vanilla in another bowl and whisk, stir in zucchini. Add zucchini mixture and nuts to the flour mixture, stirring until well combined.
Pour batter into prepared pan. Bake for 55-60 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan and continue to cool on wire rack.
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