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Main Ingredient Cinnamon Zucchini-Walnut Loaf
Zucchini-Walnut Loaf
Ingredients
3/4 cup(s) whole-wheat flour
3/4 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground nutmeg
2 large egg whites, at room temperature (see Tip)
1 cup(s) sugar, or 1/2 cup Splenda
1/2 cup(s) unsweetened applesauce
2 tablespoon(s) canola oil
1/4 teaspoon(s) lemon extract (optional)
1 cup(s) grated zucchini, lightly packed (about 8 ounces)
2 tablespoon(s) chopped walnuts
Methods/steps
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.