Zucchini Pecan Flax Seed Bread
Indulge in the wholesome goodness of Zucchini Pecan Flax Seed Bread, the perfect blend of nutritious ingredients and comforting flavors. This moist and tender quick bread combines the natural sweetness of shredded zucchini with the nutty crunch of pecans and the hearty richness of ground flax seed, creating a nutrient-packed treat that's both delicious and satisfying. Spiced with a hint of warm cinnamon and made with simple pantry staples, this recipe is easy to whip up in just 15 minutes of prep time. Whether you're serving it for breakfast, as a snack, or alongside your afternoon coffee, this versatile loaf delivers a delightful balance of texture and flavor. Plus, it's a wonderful way to use up fresh zucchini! Bake a batch today and enjoy a slice of this wholesome goodness.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cups Ground flax seed
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Vegetable oil
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 1.5 cups Shredded zucchini
- 0.5 cups Chopped pecans
- 2 tablespoons Milk
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, ground flax seed, baking powder, baking soda, ground cinnamon, and salt until well combined.
In another bowl, whisk the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy.
Gradually incorporate the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold the shredded zucchini, chopped pecans, and milk into the batter, making sure the zucchini is evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.3 g | 238% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 372.4 g | 135% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 160.7 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 386 mg | 30% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1681 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
