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Zucchini-Walnut Loaf
Zucchini-Walnut Loaf
7 Reviews
From: EatingWell Magazine, Summer 2004
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.
- By: EatingWell Test Kitchen
Ingredients 16 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
- ¾ cup whole-wheat flour
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large egg whites, at room temperature (see Tip)
- 1 cup sugar, or ½ cup
- ½ cup unsweetened applesauce
- 2 tablespoons canola oil
- ¼ teaspoon lemon extract, (optional)
- 1 cup grated zucchini, lightly packed (about 8 ounces)
- 2 tablespoons chopped walnuts
Preparation
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Active
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Ready In
- 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.
- 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.
- Serving size: 1 slice
- Per serving: 124 calories; 3 g fat(0 g sat); 1 g fiber; 24 g carbohydrates; 2 g protein; 3 mcg folate; 0 mg cholesterol; 14 g sugars; 13 g added sugars; 18 IU vitamin A; 1 mg vitamin C; 23 mg calcium; 0 mg iron; 89 mg sodium; 68 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 1½ starch
Reviews 7
April 27, 2017
By: Ced1106
Okayish. Mom liked it, but I didn't find much flavor. Not worth the carbs for the sugar and flour.
August 17, 2013
By: EatingWell User
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
August 11, 2011
By: SharonC
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!
July 27, 2011
By: ckb1991
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?
August 29, 2010
By: Lauren
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.
July 18, 2010
By: EatingWell User
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?
June 03, 2010
By: EatingWell User
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!
