EATING
Zucchini bread
Zucchini bread
Ingredients
| 2 1/2 cups | all-purpose flour |
| 1/2 cup |
cake flour |
| 1 1/4 teaspoons | baking soda |
| 1 teaspoon | ground cinnamon |
| 1 teaspoon | ground nutmeg |
| 1/2 teaspoon | salt |
| 3/4 cup | sugar |
| 1/2 cup plus 1 tablespoon | canola oil |
| 1/2 cup | unsweetened applesauce |
| 2 | large eggs |
| 2 | egg whites |
| 1/4 cup | packed brown sugar |
| 2 teaspoons | vanilla extract |
| 2 | small zucchini, shredded (about 2 cups) |
| 2 tablespoons | walnuts, chopped |
Directions
Preheat oven to 350°F. Spray a (5 x 9‑inch) loaf pan with nonstick spray.
Whisk together all-purpose flour, cake flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
Whisk sugar, oil, applesauce, eggs, egg whites, brown sugar, and vanilla together in a large bowl until smooth. Add flour mixture and zucchini and stir just until combined.
Scrape batter into the pan; top with walnuts. Bake until a toothpick inserted into center comes out clean, about 1 hour 10 minutes. Remove loaf from pan and let cool completely on a rack.
20
Servings
15 minutes
Prep Time
1 hour 10 minutes
Cook Time
Nutrition facts
| Serving Size | 1/20 of cake |
| Calories | 180 |
| Fat | 7 g |
| Sat Fat | 0.5 g |
| Trans Fat | 0 g |
| Cholesterol | 20 mg |
| Sodium | 150 mg |
| Carbohydrate | 26 g |
| Fiber | 1 g |
| Protein | 3 g |
