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Zucchini-Walnut Loaf

WebMD Recipe from

Total Time: 1 1/4 hrs

Zucchini-Walnut Loaf

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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