Assuming I can get my kids to take their naps, I had wanted to try this recipe today. But I am lacking the 1C of vanilla yogurt. I have 4 oz of vanilla yogurt. I have strawberry yogurt as well, but I'm not thinking that's going to go well in this recipe. What can I use? If it matters, I will be using real eggs, not egg substitute. I see the recipe only calls for 3 Tbs of oil. Can I increase the oil? How much should I use? What else can I use as a sub?
Zucchini-Pecan Flaxseed Bread
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup granulated sugar
1/2 cup ground flaxseed
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups shredded zucchini (about 2 medium zucchini)
1 cup vanilla low-fat yogurt
1/2 cup egg substitute
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
3 tablespoons chopped pecans, toasted
Preheat oven to 350į.
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 350į 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.