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