Zucchini Walnut Loaf
.
Yield
8 servingsPrep
8 minCook
45 minReady
1¼ hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
whole-wheat flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 2 | large |
egg whites
at room temperature |
|
| 1 | cup |
sugar
or 1/2 cup Splenda Sugar Blend for Baking |
|
| ½ | cup |
applesauce
unsweetened |
|
| 2 | tablespoons |
canola oil
|
|
| ¼ | teaspoon |
lemon extract
optional |
*
|
| 8 | ounces |
zucchini
grated, lightly packed (about 1 cup) |
|
| 2 | tablespoons |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
whole-wheat flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 2 | large |
egg whites
at room temperature |
|
| 237 | ml |
sugar
or 1/2 cup Splenda Sugar Blend for Baking |
|
| 118 | ml |
applesauce
unsweetened |
|
| 3E+1 | ml |
canola oil
|
|
| 1.3 | ml |
lemon extract
optional |
*
|
| 231.2 | ml/g |
zucchini
grated, lightly packed (about 1 cup) |
|
| 3E+1 | ml |
walnuts
chopped |
|
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.
