Thursday, October 13, 2011
Zucchini Walnut Bread
Adapted from this recipe.
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
1 cup sugar
1/2 cup unsweetened applesauce
2 tablespoons canola oil
1 cup grated zucchini, lightly packed (about 8 ounces)
2 tablespoons chopped toasted walnuts
Preheat oven to 350°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, applesauce and oil in a medium bowl. Stir in zucchini.
Make a well in the dry ingredients; slowly, mix in the zucchini mixture. Fold in walnuts. 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.
Per slice: 118 calories; 3 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 22 g carbohydrates; 2 g protein; 1 g fiber; 88 mg sodium; 37 mg potassium.