A Loaf to be Desired

by in Recipe Reviews

As much as we all adore zucchini bread, it’s impossible to escape the fact that even a quick bread stuffed chalk full of vegetables is still essentially a cake. Most recipes are bursting with sugar, saturated fat and overly processed flours. Made with whole-wheat flour, egg whites and applesauce, this is a recipe you can rely on to let your family enjoy the late summer decadence of moist zucchini bread.

Zucchini Bread

Zucchini Bread / Corey Harmon / CC BY 2.0

Pro Tip: If you tend to have trouble with raw centers and crisp outsides on your quick breads, try reducing the temperature on your oven by 25 degrees and letting the bread cook a bit longer.

Zucchini Walnut Loaf

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Zucchini bread is an all-time summer favorite for almost any household with a zucchini plant in their garden…and their neighbors who keep finding anonymous donations of zucchini in the back seat of their cars. With this tasty and healthful recipe, you just might find yourself sneaking around behind the stealthy zucchini donors to snatch up those unwanted squash.

Servings: 16 (41 G) Servings (41 G )

Prep Time: 5 Minutes

Cook Time: 1 Hour

Ingredients

  • 3/4 cup whole-wheat flour (can use whole white 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)
  • 1/2 cup Splenda
  • 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

  1. Preheat oven to 350 degrees Fahrenheit. 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 over-mix. 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.
  • 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.