Zucchini Walnut Loaf
Submitted by happyzhangbo
Lighter zucchini bread made with whole-wheat flour, egg whites, and applesauce instead of oil, spiced with cinnamon and nutmeg, and studded with walnuts. Low-fat, kid-approved, and bakes into two adorable mini loaves.
YIELD
8 servingsPREP
8 minCOOK
45 minREADY
1¼ hrsAll the warm, spiced comfort of classic zucchini bread with a fraction of the fat.
This recipe swaps out egg yolks for whites and replaces most of the oil with unsweetened applesauce, keeping the crumb moist without the heaviness. A blend of whole-wheat and all-purpose flour adds nutty depth and extra fiber.
Cinnamon and nutmeg bring the warmth, walnuts add crunch, and grated zucchini does its usual disappearing act while keeping everything tender.
It bakes into two mini loaves, which makes them ideal for sharing, gifting, or tucking into lunchboxes.
Variations
- Sugar-free option: Use Splenda Sugar Blend in place of regular sugar for a lower-sugar version.
- Add a citrus twist: A quarter teaspoon of lemon extract brightens the whole loaf with a subtle zing.
Kitchen Tips
- Make sure the egg whites are at room temperature before mixing. They incorporate more smoothly and help the batter rise evenly.
- Don’t overmix the batter. Fold the wet into the dry just until combined. Lumps are fine; a tough loaf is not.
- Start checking at 40 minutes. The toothpick should come out with a few moist crumbs, not wet batter. Overbaking dries out low-fat baked goods fast.
Ingredients
Directions
Preheat oven to 350°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.
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