ZUCCHINI-WALNUT LOAF

ZUCCHINI-WALNUT LOAF image

Yield 2 mini loaves

Number Of Ingredients 15

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.

Steps:

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.