Zucchini-Walnut Loaf

By mamapig

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. ground nutmeg
• 2 lg egg whites, at room temp (see Tip)
• 1 cup sugar, or 1/2 cup
• 1/2 cup unsweetened applesauce
• 2 Tbsp. canola oil
• 1/4 tsp. lemon extract, (optional)
• 1 cup grated zucchini, lightly packed (ab 8 ounces)
• 2 Tbsp. chopped walnuts

Details

Cooking time 40mins
Adapted from eatingwell.com

Preparation

Step 1

Preheat oven to 350°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 ; 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

TIPS & NOTES 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.