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1 h 15 m
EatingWell Test Kitchen
“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.”
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
1Preheat oven to 350°F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.
2Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
3Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini.
4Make 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.
5Bake 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.