Ingredients

• 3/4 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large egg whites, at room temperature (see Tip)
• 1 cup sugar, or 1/2 cup
• 1/2 cup unsweetened applesauce
• 2 tablespoon canola oil
• 1/4 teaspoon lemon extract, (optional)
• 1 cup grated zucchini, lightly packed (about 8 ounces)
• 2 tablespoon chopped walnuts

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Cooking Directions

Step 1

Preheat oven to 350°F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.

Step 2

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.

Step 3

Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini.

Step 4

Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula. Fold in walnuts. Do not overmix. Transfer the batter to the prepared pans.

Step 5

Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.