Zucchini-Walnut Loaf

By cprzybyl

Nutritional Info (Per serving):
Calories: 118, Saturated Fat: 0g, Sodium: 88mg, Dietary Fiber: 1g, Total Fat: 3g, Carbs: 22g, Cholesterol: 0mg, Protein: 2g
Carb Choices: 1.5

Prep Time: 20 mins
Cook Time: 45 mins
Rest Time: 30 mins
Total Time: 1 h 35 mins

Ingredients

• 1 dash(es) cooking spray, to coat loaf pans 3/4 cup(s) flour, whole-wheat 3/4 cup(s) flour, all-purpose 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon, ground

Details

Servings 16
Adapted from everydayhealth.com

Preparation

Step 1

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

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


3. Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini.


4. 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.


5. 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.