Zucchini-Walnut Loaf
Recipe from
EatingWell
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.
Servings:
2 mini loaves, 8 slices each
Prep Time:
30 mins
Total Time:
1 hr 15 mins
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Ingredients
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3/4 cupwhole-wheat floursee savings
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3/4 cupall-purpose floursee savings
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1 teaspoonbaking powdersee savings
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1/4 teaspoonbaking sodasee savings
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1/4 teaspoonsaltsee savings
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1 teaspoonground cinnamonsee savings
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1/4 teaspoonground nutmegsee savings
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2large egg whites, at room temperature (see Tip)see savings
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1 cupsugar, or 1/2 cupsee savings
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1/2 cupunsweetened applesaucesee savings
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2 tablespoonscanola oilsee savings
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1/4 teaspoonlemon extract, (optional)see savings
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1 cupgrated zucchini, lightly packed (about 8 ounces)see savings
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2 tablespoonschopped walnutssee savings
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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
Per serving: 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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