Get ready to transform your baking game with this incredible Zucchini Pecan Flaxseed Bread that's not just a treat for your taste buds, but a nutritional powerhouse! Imagine a slice of bread that combines the moistness of fresh zucchini, the rich crunch of pecans, and the heart-healthy benefits of flaxseed - all baked into one irresistible loaf. Whether you're a health-conscious foodie or just someone who loves a deliciously moist quick bread, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup ground flaxseed
- 1/2 cup chopped pecans
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly grease a 9x5 inch loaf pan with butter or cooking spray.
- Grate the zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture to prevent soggy bread.
- In a large mixing bowl, combine all-purpose flour, whole wheat flour, ground flaxseed, chopped pecans, baking soda, baking powder, salt, and cinnamon. Whisk together until well incorporated.
- In a separate bowl, mix sugar, vegetable oil, and eggs until smooth and fully blended.
- Fold the wet ingredients into the dry ingredient mixture, stirring gently until just combined. Do not overmix.
- Carefully fold in the drained, grated zucchini until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve at room temperature. Optional: dust with powdered sugar or serve with butter.
Tips
- Moisture Management: The key to perfect zucchini bread is removing excess water from the zucchini. Always squeeze out moisture using a clean kitchen towel to prevent a soggy loaf.
- Don't Overmix: Gently fold ingredients together until just combined. Overmixing can lead to tough, dense bread.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your bread is ready.
- Cooling is Crucial: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Storage Tip: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain moisture for up to 3-4 days at room temperature.
- Make it Your Own: Feel free to add optional mix-ins like chocolate chips, dried cranberries, or a sprinkle of extra nuts for added texture and flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 5g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 35mg
