Zucchini Flaxseed Pecan Bread

Posted by Navita Verma on

A crusty and wholesome sweet breakfast bread with the goodness of flaxseeds, zucchini, and pecans.

20-25 minutes

1 hour



Prep Time

Cook Time



What You’ll Need:

  • Grater
  • Whisk
  • Large bowl
  • Medium bowl
  • Loaf pan


  • 1 ½ cup all-purpose flour
  • 1 cup Whole wheat flour
  • ¾  cup granulated sugar
  • ½ cup ground flaxseed
  • ¼ cup brown sugar
  • 2 cups shredded zucchini
  • 1 cup vanilla low-fat yogurt
  • ¼ cup chopped toasted pecans
  • 1 tbsp baking powder
  • 3 tbsp canola oil
  • 1tsp vanilla extract
  • ¼ tsp ground nutmeg
  • ¼ baking soda
  • 1 tsp ground cinnamon
  • ¾ tsp salt
  • 1 egg
  • Cooking spray

Prep Instructions:

  1. Preheat the oven to 350 F.
  2. Lightly spoon flours into dry measuring cups.
  3. Wash and grate the zucchini.
  4. Spread the zucchini into several layers of paper towels or a clean cloth.
  5. Press down firmly to remove excess liquid.
  6. Coat a loaf pan with cooking spray. Set aside.
  7. In a large bowl, combine the flours, granulated sugar, ground flaxseed, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Stir well with a whisk.
  8. In another medium bowl, combine yogurt, egg, oil, and vanilla extract, stirring well with a whisk.
  9. Add in the zucchini and chopped pecans into the wet mixture.
  10. Pour in the wet mixture into the dry flour mixture and stir continuously to avoid any lumps. Once mixed, pour the batter into the oil-coated loaf pan.
  11. Bake at 350 F for 1 hour or until a wooden pick inserted in the center comes out clean.
  12. Once baked, cool the bread in the pan for 10 minutes on a wire rack.
  13. After cooling, remove it from the pan, place it on a wire rack.
Enjoy this on a hurried morning for a quick and healthy breakfast!

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