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.
Number of Servings: 16 (41 G) Servings (41 G )
Prep Time: 5 Minutes
Cook Time: 1 Hour
- 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
- Preheat oven to 350 degrees Fahrenheit. 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 over-mix. 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.