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1.
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Sprinkle zucchini with 1 tsp.
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of the salt and place on a dinner plate.
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Mix it with your hands to distribute the salt.
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Place a heavy saucepan on top of the zucchini and let it sit for 20 min (to give it time to release some of its water).
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2.
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Preheat oven to 350 degrees.
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Lightly coat 2 loaf pans (8-by-4 inch)
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generously with canola cooking spray.
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Then lightly coat each with flour.
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3.
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In medium bowl, stir together the flour, baking soda, spices and remaining 1/4 tsp.
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salt; set aside.
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4.
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In mixing bowl, beat Large eggs and egg whites on medium speed for about 3 min.
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Add the sugar, a little bit at a time, and beat for exactly 5 min.
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5.
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While mixer is still running, slowly pour in the canola oil, maple syrup and lowfat sour cream.
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6.
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Empty zucchini into a colander and squeeze with your hands to release any other water.
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7.
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Add in vanilla and zucchini to the batter, then beat in the dry ingredients on low speed, just till mixed (don't overmix).
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Mix in the nuts and pour batter into the prepared pans.
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8.
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Bake for 1 hour or possibly till a toothpick inserted in the center comes out clean.
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Remove to a rack to cold for 10 min.
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Remove bread from pans and cold on a rack completely.
