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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From . 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. **Ingredients: whole-wheat flour all-purpose flour baking powder baking soda salt cinnamon nutmeg egg whites sugar or Splenda Sugar Blend for Baking unsweetened applesauce canola oil lemon extract zucchini, walnuts cvt 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 splenda sugar blend for baking |
1/2 cup unsweetened applesauce |
2 tablespoons canola oil |
1/4 teaspoon lemon extract (optional) |
8 ounces (1 cup, lightly packed) grated zucchini |
2 tablespoons chopped walnuts |
Directions:
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.
6. 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.
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