5.27.2009

Zucchini-Walnut Loaf

Zucchini-Walnut Loaf

    *   3/4 cup(s)  whole-wheat flour
    * 3/4 cup(s) all-purpose flour
    * 1 teaspoon(s) baking powder
    * 1/4 teaspoon(s) baking soda
    * 1/4 teaspoon(s) salt
    * 1 teaspoon(s) ground cinnamon
    * 1/4 teaspoon(s) ground nutmeg
    * 2  large egg whites, at room temperature (see Tip)
    * 1 cup(s) sugar, or 1/2 cup Splenda
    * 1/2 cup(s) unsweetened applesauce
    * 2 tablespoon(s) canola oil
    * 1/4 teaspoon(s) lemon extract (optional)
    * 1 cup(s) grated zucchini, lightly packed (about 8 ounces)
    * 2 tablespoon(s) 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.
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