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Recipes >> Pizza, Loaf, Rolls Recipes > Zucchini-Walnut Loaf

Zucchini-Walnut Loaf

Zucchini-Walnut Loaf
Prep Time
15 Mins
Cook Time

45 Mins
Serves

10
Lisa Asuncion Feliciano of Manila, Philippines, shared this recipe in our Kitchen to Kitchen department. She recommends making extra loaves when zucchini is abundant because they freeze well.
Viewed: 9997
Source:  EatingWell Magazine
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Ingredients

  • 3/4 cup(s) whole-wheat flour
  • 3/4 cup(s) all-purpose flour
  • 1 teaspoon(s) baking powder
  • 1/4 teaspoon(s) baking soda
  • 1/4 teaspoon(s) salt
  • 1 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) ground nutmeg
  • 2 large egg whites, at room temperature (see Tip)
  • 1 cup(s) sugar, or 1/2 cup Splenda
  • 1/2 cup(s) unsweetened applesauce
  • 2 tablespoon(s) canola oil
  • 1/4 teaspoon(s) lemon extract (optional)
  • 1 cup(s) grated zucchini, lightly packed (about 8 ounces)
  • 2 tablespoon(s) chopped walnuts

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Cooking Directions

  1. Preheat oven to 350°F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.

  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.

  3. Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini.

  4. 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.

  5. 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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Comments posted by users for Zucchini-Walnut Loaf recipe:

  1. v good

    on Oct 17 2009 11:04AM Report Abuse Guest
  2. please translate into urdu

    on Oct 1 2009 3:19AM Report Abuse Guest

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