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
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