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Zucchini-Walnut Loaf Recipe

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This recipe for Zucchini-Walnut Loaf is from Savannah's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
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.
Number Of Servings:
Number Of Servings:
1 1/2
Preparation Time:
Preparation Time:
Active Time: 30 minutes Total Time: 1 1/4 hours
Personal Notes:
Personal Notes:
2 mini loaves, 8 slices each,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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