 |
 |
 |
 |
 |
 |
 |
 |
 |
5 medium egg whites
2 tablespoons vegetable oil
3 tablespoons applesauce
1 cup light brown sugar, firmly packed
1 cup all-purpose flour
½ cup whole wheat flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground allspice
1/4 teaspoon ground clove
3 cups grated zucchini
1 cup toasted walnuts, coarsely chopped (optional)
Preheat the oven to 350°F. Grease and flour a 5x7 inch loaf pan or coat with baking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the egg whites, vegetable oil, applesauce and brown sugar until light and even. In a separate bowl, whisk or sift together the flours, baking powder, baking soda, salt, cinnamon, allspice and clove. Add the dry ingredients to the wet and stir until just combined. Stir in the zucchini (and the walnuts if using) by hand.
Transfer the batter to the loaf pan and bake for 1 hour, or until the bread is golden and a toothpick inserted into the center comes out with only a few sticking crumbs (pulling the bread a little earlier than normal will ensure that it stays moist and succulent). Cool in the pan for 10 minutes, then turn out onto a wire rack. Cool completely, slice and serve.
To
store, wrap the bread in plastic and keep at room temperature. If storing
for longer than 2 to 3 days, wrap tightly and freeze. Bread should always be
thawed at room temperature.
