1 ¼ cup (300 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
2 Tbsp (30 mL) ground flax
½ cup (125 mL) brown sugar
1 Tbsp (15 mL) baking powder
1 tsp (5 mL) ground cinnamon
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
1 cup (250 mL) zucchini, finely shredded
¾ cup (175 mL) milk
½ cup (125 mL) canola oil
½ cup (125 mL) pecans, chopped
1. Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch (2 L) loaf pan; set aside. Stir the all-purpose flour with the whole-wheat flour, ground flax, brown sugar, baking powder, cinnamon, baking soda and salt in a large bowl.
2. Combine the zucchini, milk, oil and egg in a separate bowl. Stir the wet mixture into the dry mixture until just combined. Gently fold in the pecans. Scrape the batter into the prepared pan.
3. Bake for 55 to 60 minutes or until a tester comes out clean when inserted into the center. Transfer to a wire rack to cool for 10 minutes. Remove from the pan and cool completely.