Zucchini Bread (Homemade-flax, pecans, whole wheat)

Name: Zucchini Bread (Homemade-flax, pecans, whole wheat) Recipe
Yield: 20
Ingredients: 3 eggs; 2 cups sugar; 2 cups shredded zucchini; 2 tsp. vanilla; 1 cup canola oil; 1.5 cups whole wheat flour; 1.5 cups AP flour; 1/2 cup chopped pecans; 3 tbsp. ground flax seed; 1 tsp. salt; 1 tsp. baking soda; 1 tsp. baking powder; 1 tsp. cinnamon; 1/2 tsp. nutmeg

Number of Servings: 20

Ingredients

3 eggs2 cups sugar2 cups shredded zucchini2 tsp. vanilla1 cup canola oil1.5 cups whole wheat flour1.5 cups AP flour1/2 cup chopped pecans3 tbsp. ground flax seed1 tsp. salt1 tsp. baking soda1 tsp. baking powder1 tsp. cinnamon1/2 tsp. nutmeg

Directions

Preheat oven to 250 degrees. Grease (not oil) bottoms only of two loaf pans. Beat eggs until frothy. Add sugar, zucchini, vanilla and oil. Mix in remaining ingredients. pour into pan. Bake at 250 degrees sixty minutes or until a toothpick stabbed into the center comes out clean.

Serving Size: 20 servings

Number of Servings: 20

Recipe submitted by SparkPeople user ANNAZEE.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 280.4
Total Fat: 14.3 g
Cholesterol: 27.8 mg
Sodium: 11.4 mg
Total Carbs: 35.7 g
Dietary Fiber: 1.3 g
Protein: 3.5 g

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