Zucchini Walnut Loaf Recipe

Name: Zucchini Walnut Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup whole wheat flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg ground; 2 large egg whites at room temperature; 1 cup sugar or 1/2 cup Splenda Sugar Blend for Baking; 1/2 cup applesauce unsweetened; 2 tablespoons canola oil; 1/4 teaspoon lemon extract optional; 8 ounces zucchini grated, lightly packed (about 1 cup); 2 tablespoons walnuts chopped

Servings: persons

3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg ground
2 large egg whites at room temperature
1 cup sugar or 1/2 cup Splenda Sugar Blend for Baking
1/2 cup applesauce unsweetened
2 tablespoons canola oil
1/4 teaspoon lemon extract optional
8 ounces zucchini grated, lightly packed (about 1 cup)
2 tablespoons walnuts chopped

1
Preheat oven to 350F.
2
Coat 2 mini 6-by-3-inch loaf pans with cooking spray.
3
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
4
Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl.
5
Stir in zucchini.
6
Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula.
7
Fold in walnuts.
8
Do not overmix.
9
Transfer the batter to the prepared pans.
10
Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes.
11
Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup whole wheat flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Zucchini Walnut Loaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Walnut Loaf

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