Zucchini-Walnut Loaf

By gilligan1963

Ingredients

• 3/4 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 2 large egg whites, at room temperature
• 1 cup sugar
• 1/2 cup unsweetened applesauce
• 2 TBL canola oil
• 1 cup grated zucchini, lightly packed (about 8 ounces)
• 2 TBL chopped walnuts

Details

Servings 2

Preparation

Step 1

Preheat oven to 350F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.

Whisk egg whites, sugar, applesauce and oil 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 the batter to the prepared pans.

Bake the loaves until a toothpick comes out almost clean, 40 to 45. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.