Zucchini-Walnut Loaf

By á-46

Ingredients

• 3/4 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large egg whites, at room temperature (see Tip)
• 1 cup sugar or 1/2 cup Splenda sugar Blend for Baking
• 1/2 cup unsweetened applesauce
• 2 tablespoons canola oil
• 1/4 teaspoon lemon extract (optional)
• 1 cup grated zucchini, lightly packed (about 8 ounces)
• 2 tablespoons chopped walnuts
• Tip: To bring cold eggs to room temperature quickly: Place in a mixing bowl and set it in a larger bowl of warm water for a few minutes; the eggs will beat to a greater volume.

Details

Servings 16

Preparation

Step 1

Preheat oven to 350 degrees F. 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 (or Splenda), applesauce, oil and lemon extract (if using) 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 minutes. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.



Recipe reprinted by permission of © EatingWell Magazine.