1 Zucchini Walnut Loaf

We have had an abundance of zucchini at our house lately! So I decided to make zucchini bread! :-)

This version is very healthy but all of my family members/taste testers said it was wonderful, as did I . . . Nate (who doesn't like anything whole wheat) gave the bread an "ok" rating! :-)

So for those of y'all with meat and potato husbands, go with a "full" sugar version! :-)

I hope your Independence Day was lovely!

Zucchini Walnut Loaf

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 (I used 2 tsp)

1/4 teaspoon ground nutmeg (I used 1/2 tsp)

2 large egg whites, at room temperature
1 cup sugar (I used 1/2 cup)

1/2 cup unsweetened applesauce

2 tablespoons canola oil

1/4 teaspoon lemon extract, (optional) (I used vanilla)

1 cup grated zucchini, lightly packed
2 tablespoons chopped walnuts 

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, 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.
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.
Eating Well