6 egg whites
- 1/4 cup canola oil
- 1/2 cup unsweetened applesauce
- 1/2 cup sugar
- 2 tsp. vanilla extract
- 1-1/4 cups all-purpose (plain) flour
- 1-1/4 cups whole-wheat (whole-meal) flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3 tsp. ground cinnamon
- 2-1/2 cups zucchini, shredded
- 1/2 cup walnuts, chopped
Preheat the oven to 350° F. Lightly coat two 9-by-5-inch loaf pans with cooking spray. In a large bowl, add the egg whites, canola oil, applesauce, sugar, and vanilla. Using an electric mixer, beat the mixture on low speed until thick and foamy. In a small bowl, stir the flours together. Set 1/2 cup aside. Add the baking powder, baking soda, and cinnamon to the small bowl of flour. Add the flour mixture to the egg white mixture and, using the electric mixer on medium speed, beat until well blended. Add the zucchini and walnuts and stir until combined. Adjust consistency of the batter with the remaining 1/2 cup flour, adding 1 tablespoon at a time. The batter should be thick and not runny.
Pour 1/2 of the batter into each prepared pan. Bake until a toothpick inserted into the center of the loaves comes out clean, about 50 minutes. Let the bread cool in the pans on a wire rack for 10 minutes. Turn the loaves out of the pans onto the rack and let cool completely. Cut each loaf into 9 1-inch slices and serve. Makes 18 servings.
Cooking Time: 10 minutes