Zucchini-Walnut Loaf

I do not own this recipie..

This is courtesy of Eating well magazine.

Zucchini-Walnut Loaf



Active Time: 30 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 2 mini loaves, 8 slices each



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.



RECIPE INGREDIENTS


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 Splenda sugar Blend for Baking


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

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.



DIRECTIONS


Preheat oven to 350 degrees 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.