Zucchini-Walnut Loaf

From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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

Nutrition Profile

Ingredients

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large egg whites, at room temperature (see Tip)
1 cup sugar, or 1/2 cup
1/2 cup unsweetened applesauce
2 tablespoons canola oil
1/4 teaspoon lemon extract, (optional)
1 cup grated zucchini, lightly packed (about 8 ounces)
2 tablespoons chopped walnuts

Preparation

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.

Tips & Notes

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.

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