|2 1/2 cups||all-purpose flour|
|1 1/4 teaspoons||baking soda|
|1 teaspoon||ground cinnamon|
|1 teaspoon||ground nutmeg|
|1/2 cup plus 1 tablespoon||canola oil|
|1/2 cup||unsweetened applesauce|
|1/4 cup||packed brown sugar|
|2 teaspoons||vanilla extract|
|2||small zucchini, shredded (about 2 cups)|
|2 tablespoons||walnuts, chopped|
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.
1 hour 10 minutes
|Serving Size||1/20 of cake|
|Sat Fat||0.5 g|
|Trans Fat||0 g|