Directions:
- Preheat oven to 350°.
- Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 7 ingredients (through nutmeg) in a large bowl, stirring well with a whisk.
- Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid.
- Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini.
- Add zucchini mixture and 1/4 cup pecans to flour mixture, stirring until well combined. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle batter with 3 tablespoons pecans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4812.07 Kcal (20147 kJ) | ||
| Calories from fat | 2240.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 248.93g | 383% | |
|---|---|---|---|
| Cholesterol | 688.93mg | 230% | |
| Sodium | 3206.17mg | 134% | |
| Potassium | 3913.09mg | 83% | |
| Total Carbs | 538.72g | 180% | |
| Sugars | 268.57g | 1074% | |
| Dietary Fiber | 19.7g | 79% | |
| Protein | 119.36g | 239% | |
| Vitamin C | 12.3mg | 20% | |
| Iron | 20.3mg | 113% | |
| Calcium | 1658.2mg | 166% | |
| Amount Per 100 g | |||
| Calories | 401.89 Kcal (1683 kJ) | ||
| Calories from fat | 187.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.79g | 383% | |
|---|---|---|---|
| Cholesterol | 57.54mg | 230% | |
| Sodium | 267.77mg | 134% | |
| Potassium | 326.81mg | 83% | |
| Total Carbs | 44.99g | 180% | |
| Sugars | 22.43g | 1074% | |
| Dietary Fiber | 1.65g | 79% | |
| Protein | 9.97g | 239% | |
| Vitamin C | 1mg | 20% | |
| Iron | 1.7mg | 113% | |
| Calcium | 138.5mg | 166% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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