Zucchini-Pecan Flaxseed Bread

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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

Cooking spray

3 tablespoons chopped pecans, toasted

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