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Zucchini-Walnut Loaf
Source: Eating Well

Easy, no knead, zucchini walnut bread.

Prep Time: 30 minutes
Cook Time: 75 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 118.1
Total Carbs 22.7 g
Dietary Fiber 1.2 g
Sugars 13.4 g
Total Fat 2.6 g
Saturated Fat 0.2 g
Unsaturated Fat 1.0 g
Potassium 0.0 mg
Protein 2.1 g
Sodium 65.0 mg
Dietary Exchanges
1/2 Fat , 1 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Zucchini-Walnut Loaf

0 3/4 cup  whole wheat flour
0 3/4 cup  white all purpose flour
1 tsp  low sodium baking powder
0 1/4 tsp  baking soda
0 1/4 tsp  salt
1 tsp  ground cinnamon
0 1/4 tsp  ground nutmeg
2 each  egg whites
1 cup  sugar
0 1/2 cup  unsweetened applesauce
2 tbsp  canola oil
1 each  medium zucchini
2 tbsp  chopped walnuts
  1. Preheat oven to 350 degrees F. Coat 2 mini 6 by 3 inch loaf pans with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
  3. Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini.
  4. Make a well in the dry ingredients. Slowly mix in the zucchini mixture with a rubber spatula.
  5. Fold in walnuts. Do not over mix.
  6. Transfer the batter to the prepared pans.
  7. Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes.
  8. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.

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