Zucchini-Walnut Loaf

Zucchini-Walnut Loaf

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    mini loafs


Ingredients

  • ¾

    C whole wheat flour

  • ¾

    C flour

  • 1

    t baking powder

  • ¼

    t baking soda

  • ¼

    t salt

  • 1

    t cinnamon

  • ¼

    t nutmeg

  • 2

    large egg whites at room temp

  • 1

    C sugar

  • ½

    C unsweetened applesauce

  • 2

    T canola oil

  • ¼

    t lemon extract (optional)

  • 1

    C grated zucchini, lightly packed

  • 2

    T chopped walnuts

Directions

Preheat oven to 350. Coat 2 mini 6 x 3 inch loaf pans with cooking spray. Whisk whole wheat flour, flour baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Whisk egg whites, sugar, applesauce, oil and lemon extract in a medium bowl. Stir in zucchini. Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula. Fold in walnuts. Do not overmix. Transfer to the prepared pans. Bake the loaves until a toothpick comes out clean, 40 to 45 minutes. Cool in pan on wire rack for about 5 minutes, then turn out to cool completely.


Nutrition

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