Recipe for Zucchini-Walnut Loaf
Ingredients
- 3/4 cup(s) whole-wheat flour
- 3/4 cup(s) all-purpose flour
- 1 teaspoon(s) baking powder
- 1/4 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 1 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) ground nutmeg
- 2 large egg whites, at room temperature (see Tip)
- 1 cup(s) sugar, or 1/2 cup Splenda
- 1/2 cup(s) unsweetened applesauce
- 2 tablespoon(s) canola oil
- 1/4 teaspoon(s) lemon extract (optional)
- 1 cup(s) grated zucchini, lightly packed (about 8 ounces)
- 2 tablespoon(s) chopped walnuts
Cooking Directions
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 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.
Zucchini-Walnut Loaf Photos
by Pak101.com (few years ago!) / 740 views