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Zucchini-Walnut Loaf

:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.9 (66 votes)

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.


READER'S COMMENT:
"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. "
Zucchini-Walnut Loaf Recipe

Makes: 2 mini loaves, 8 slices each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

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

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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.

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.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch


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Recipe Categories

Style/Theme
Freezing instructions
Kid-friendly
Vegetarian
Entertaining, casual
Type of Dish
Baked Goods, quick breads & muffins
Ease of Preparation
Moderate
Ethnic/Regional
American
Total Time
More than 1 hour
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Breakfast
Brunch
Snack
Season
Summer
Fall
Holiday
July 4th
Labor Day
Memorial Day
Publication
The EatingWell Diabetes Cookbook (2005)
Summer 2004
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