Lisa Asuncion Feliciano of Manila, Philippines, shared this recipe in our Kitchen to Kitchen department. She recommends making extra loaves when zucchini is abundant because they freeze well.
- 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
- 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
- Step 1
- Preheat oven to 350°F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.
- Step 2
- Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
- Step 3
- Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini.
- Step 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.
- Step 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.
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.
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