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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.

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

1 slice
124 calories; protein 2.4g; carbohydrates 23.7g; dietary fiber 1.2g; sugars 13.5g; fat 2.7g; saturated fat 0.2g; vitamin a iu 18.3IU; vitamin c 1.5mg; folate 3.2mcg; calcium 22.8mg; iron 0.5mg; magnesium 3.5mg; potassium 67.8mg; sodium 88.8mg; thiamin 0.1mg; added sugar 13g.

1 1/2 starch

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