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.