Hands-on - 30 min.
Oven - 45-55 min.
| Ingredients | 1 Loaf | 2 Loaves |
|---|---|---|
| whole-wheat pastry flour* | 1½ cup | 3 cups |
| baking soda | 1/2 tsp | 1 tsp |
| baking powder | 1/4 tsp | 1/2 tsp |
| ground cinnamon | 1 tsp | 2 tsp |
| each, ground cloves and nutmeg | 1/4 tsp | 1/2 tsp |
| sugar | 3/4 cup | 1 1/2 cups |
| egg whites | 2 | 4 |
| skim milk or nonfat plain yogurt | 1/4 cup | 1/2 cup |
| vanilla extract | 1 tsp | 2 tsp |
| lemon juice | 1 T | 2 T |
| lemon extract | 1/4 tsp | 1/2 tsp |
| shredded zucchini, unpeeled | 1 cup | 2 cups |
| nuts | 1/2 cup | 1 cup |
Directions
- Preheat oven at 350°.
- Coat 1 or 2 loaf pans with cooking spray.
- Mix together whole-wheat pastry flour, baking soda, baking powder, ground cinnamon, ground cloves and nutmeg in a small or medium bowl.
- Beat together sugar, egg whites, skim milk (or nonfat plain yogurt), vanilla extract, lemon juice and lemon extract in a large bowl.
- Stir zucchini into wet ingredients. Stir in the dry ingredients just until combined.
- Stir in nuts.
- Divide batter evenly between pan(s). Bake 45 to 55 minutes, or until a toothpick inserted in center comes out clean.
Nutrition information
| For 1 slice (1/12 of loaf) | |
|---|---|
| Calories | 140 |
| Calories from Fat | 22% |
| Fat | 3 g |
| Saturated Fat | 0 g |
| Fiber | 2.5 g |
| Cholesterol | 0 mg |
| Sodium | 73 mg |
| Protein | 3.5 g |
| Total Carbohydrate | 25 g |
| Sugars | 13 g |