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Zucchini-Walnut Loaf

Zucchini-Walnut Loaf
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 30 minutes | Total Time: 1 1/4 hours
  • 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
  • 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
Instructions
  1. Preheat oven to 350°F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
  3. Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini.
  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.
  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

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.

Nutritional Information

Makes: 2 mini loaves, 8 slices each
  • Calories124
  • Fat3 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates24 g
    • Dietary fiber1 g
  • Protein3 g
  • Sodium89 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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