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.
Prep Time:
30 mins
Total Time:
1 hr 15 mins
Servings:
2 mini loaves, 8 slices each
Ingredients
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3/4 cup whole-wheat flour
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3/4 cup all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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2 large egg whites, at room temperature (see Tip)
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1 cup sugar, or 1/2 cup
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1/2 cup unsweetened applesauce
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2 tablespoons canola oil
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1/4 teaspoon lemon extract, (optional)
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1 cup grated zucchini, lightly packed (about 8 ounces)
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2 tablespoons chopped walnuts
Directions
1.
Preheat oven to 350 degrees 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.
Nutrition information
Calories 118, Total Fat 3 g, Monounsaturated Fat 1 g, Sodium 88 mg, Carbohydrate 22 g, Fiber 1 g, Protein 2 g, Potassium 37 mg. Exchanges: Starch 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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