Zucchini Walnut Loaf

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.