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.
| Prep Time: | 30 minutes |
| Ready in: | 1 1/4 hours |
| Yield: | 2 mini loaves, 8 slices each |
| Ease of Prep: | Easy |
| Recipe 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) | |
| 1 cup grated zucchini , lightly packed (about 8 ounces) | |
| 2 tablespoons chopped walnuts | |
Recipe Directions
- 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.
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.
Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, diabetes appropriate.
| Nutrition Information | ||||||||
| Servings Per Recipe: 16 | ||||||||
| Amount Per slice | ||||||||
| Calories: | 118 cal | Carbohydrate Servings: | 1 1/2 | |||||
| Carbohydrates: | 22 g | Dietary Fiber: | 1 g | Cholesterol: | 0 mg | |||
| Fat: | 3 g | Sodium: | 88 mg | Saturated Fat: | 0 g | |||
| Protein: | 2 g | Potassium: | 37 mg | Monounsaturated Fat: | 1 g | |||
| Exchanges: | 1 1/2 starch | |||||||
