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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Summer 2004

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Recipe Summary

total:
1 hr 15 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.

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  • 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.

Tips

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.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

124 calories; protein 2.4g 5% DV; carbohydrates 23.7g 8% DV; exchange other carbs 1.5; dietary fiber 1.2g 5% DV; sugars 13.5g; fat 2.7g 4% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 18.3IU; vitamin c 1.5mg 3% DV; folate 3.2mcg 1% DV; calcium 22.8mg 2% DV; iron 0.5mg 3% DV; magnesium 3.5mg 1% DV; potassium 67.8mg 2% DV; sodium 88.8mg 4% DV; thiamin 0.1mg 6% DV; added sugar 13g.

Reviews (8)

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8 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/30/2017
Great recipe... you need to provide different carbohydrate contents though based on the amount of sugar used Read More
Rating: 2 stars
04/28/2017
Okayish. Mom liked it but I didn't find much flavor. Not worth the carbs for the sugar and flour. Read More
Rating: 5 stars
08/17/2013
Delicious Made it exactly like recipe except I used vanilla as well but it was really good. I'm going to use lemon next time yes there will be a next time. Pros: Turned out exactly like pic taste soooooo good Read More
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Rating: 4 stars
10/30/2011
I really liked this recipe. I only used 1/2 cup of Splenda instead of a whole cup of sugar and it turned out plenty sweet. The applesauce makes it nice and moist and I added a few tablespoons of flaxseed meal which added to the nutty flavor. I also added extra cinnamon and nutmeg and used vanilla extract instead of lemon. The slices froze nicely and I've been grabbing them for quick breakfasts on busy mornings. Yum! Read More
Rating: 4 stars
10/30/2011
I have a recipe for Pineaple Zucchini Bread that I would like to makeover--but have had no success how can I send you this recipe? Read More
Rating: 4 stars
10/30/2011
Great recipe! I also substituted vanilla for lemon added more cinnamon and nutmeg and used 3/4 cup of sugar. Next time I will only use a 1/2 cup as it was plenty sweet. Very easy to make. Read More
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Rating: 4 stars
10/29/2011
Possibly some tummy issues? My brother who also ate the bread said he woke up and had to go to the bathroom quite a bit and just had an upset stomach in general. I felt a little the same. My mom and dad didn't feel it though. But if you have a sensitive stomach the bread might react with it. It could be the zucchini since we're not used to eating it in our family much. All I know is that everything I used in that recipe was 100% fresh- straight from the grocery store that day. So I don't know what it could have been. Pros: It came out moist and tastes pretty good- it was a big hit with my dad! Cons: hurts the stomach? Read More
Rating: 4 stars
10/29/2011
Good recipe Used suggestions of others and added more cinnamon and nutmeg and used only 1/2 cup of sugar. Used vanilla instead of lemon but may try lemon next time. My niece doesn't like walnuts so I made 1 loaf without nuts. Sprinkled nuts on top of the other to identify. These didn't last long at our house! Read More