Zucchini Walnut Loaf

Zucchini Walnut Loaf - 1 Guiding Stars

Active Time

15 min.

Total Time

1 hour

Servings

16 (41 g)

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.

Tip: If your loaf pans are 8″x4″, go ahead and use them and plan to increase the bake time, checking every 5 minutes for doneness.

Ingredients

Dry ingredients:

¾ cup whole-wheat flour
¾ cup all-purpose flour
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 tsp. cinnamon
¼ tsp. nutmeg

Wet ingredients:

2 large egg whites
½ cup sucralose
½ cup unsweetened applesauce
2 Tbsp. canola oil
¼ tsp. lemon extract (optional)
1 cup grated zucchini

Add-ins:

2 Tbsp. chopped walnuts

Directions

Preheat oven to 350ºF. Coat a 9″x5″ loaf pan with cooking spray.
Stir together dry ingredients.
Whisk together wet ingredients except for zucchini in a separate bowl. Stir in zucchini.
Gently mix wet mixture into dry ingredients until just combined. Fold in walnuts and transfer to loaf pan.
Bake until a toothpick comes out almost clean (40-45 minutes). Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.

Nutritional analysis per serving: Calories 70; Total Fat 2.5g (3% Daily Value); Saturated Fat 0g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 85mg (4% DV); Total Carbohydrate 11g (4% DV); Dietary Fiber 1g (4% DV); Total Sugars 2g; Includes 1g Added Sugars (2% DV); Protein 2g; Vitamin D 0% DV; Calcium 2% DV; Iron 6% DV; Potassium 2% DV; Manganese 15% DV; Copper 10% DV; Selenium 10% DV.