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Zucchini-Walnut Loaf

http://www.eatingwell.com/recipes/zucchini_walnut_loaf.html

From EatingWell:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

Lisa Asuncion Feliciano of Manila, Philippines, shared this recipe in our Kitchen to Kitchen department. She recommends making extra loaves when zucchini is abundant because they freeze well.

2 mini loaves, 8 slices each | Active Time: 30 minutes | Total Time: 1 1/4 hours

Ingredients

Preparation

  1. Preheat oven to 350°F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
  3. Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini.
  4. 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.
  5. 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.

Nutrition

Per slice : 118 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 22 g Carbohydrates; 2 g Protein; 1 g Fiber; 88 mg Sodium; 37 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch

Tips & Notes