Zucchini Walnut Loaf

Source: © EatingWell Magazine

Active Time:  30 Minutes

Total Time:  1 Hour 15 Minutes

2 mini loaves, 8 slices each

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.

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.

Nutrition Information
2 mini loaves, 8 slices each - Facts Per Serving: