Zucchini-Walnut Loaf Recipe

Here is a Healthy Recipe You can whip up when Zucchini season and this cake also Freezes well.

Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  2 mini loaves, 8 slices each


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 Splenda sugar Blend for Baking
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
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.


Preheat oven to 350 degrees F. 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 overmix. 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.
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