Zucchini-Walnut Loaf Recipe

Zucchini-Walnut Loaf Recipe

  • 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
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons canola oil
  • 1/4 teaspoon lemon extract (optional)
  • 1 cup grated zucchini, lightly packed
  • 2 tablespoons chopped walnuts
  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.
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