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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
large eggs
2 egg whites
1/4 cup packed brown sugar
2 teaspoons vanilla extract
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.

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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
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