Whole Wheat Zucchini Bread
Ready In: 55 mins
Serves: 10-12
Yields: 1 round loaf
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 6 egg whites (you may use egg substitutes)
- 1⁄2 cup applesauce
- 1⁄2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1⁄2 cups fresh zucchini, unpeeled, shredded
- 1⁄2 cup walnuts, chopped (optional)
Directions
- Spray a 9" round baking tin with nonstick spray and preheat the oven to 350°F.
- Stir together both types of flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
- Make a well in the center of this mixture.
- In another bowl, beat egg whites until foamy (not too much- just foamy, NOT to make a meringue).
- To the egg whites, add applesauce, buttermilk, and vanilla and stir using a wooden spoon.
- Stir in the zucchini until well combined.
- Pour this wet mixture into the"well" you made in the flour mixture and stir just until ingredients are all moistened and gently combined- press out any large lumps with your spoon, but don't overmix.
- Gently fold in the nuts, if using,- don't overmix or you will have tough bread.
- Pour into the prepared pan and bake for about 40-50 minutes or until a toothpick tests clean.
- Cool bread in pan for 10 minutes, then remove to a wire rack to cool completely.
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