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Zucchini-Walnut Loaf

Source: © EatingWell Magazine
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Rating: 5   Reviews: 5 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
  2 mini loaves, 8 slices each
Lisa Asuncion Feliciano of Manila, Philippines, shared this recipe in our Kitchen to Kitchen department. She recommends making extra loaves when zucchini is abundant because they freeze well.
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 Splenda sugar Blend for Baking
1/2 cup  unsweetened applesauce
2 tablespoons  canola oil
1/4 teaspoon  lemon extract (optional)
1 cup  grated zucchini, lightly packed (about 8 ounces)
2 tablespoons  chopped walnuts

Tip: To bring cold eggs to room temperature quickly: Place in a mixing bowl and set it in a larger bowl of warm water for a few minutes; the eggs will beat to a greater volume.
Zucchini-Walnut Loaf Recipe at
Preheat oven to 350 degrees F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.

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

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

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Short and Sweet: Loaf Cakes
 Zucchini Bread & Cakes
Nutrition Facts per Serving
Yield:   2 mini loaves, 8 slices each
Calories: 118
Sodium: 88mg
Fiber: 1g
Carbohydrates, Total: 22g
Protein: 2g
% Cal. from Fat: 23%
Fat. Total: 3g
Spotlight Recipe Review See all 5 reviews »

Rating: 5
by: Betsy, TX Reviewed: 07/22/2010
Easy to make, very yummy, and moist. So if you have a zuccini sitting around you are in luck :).
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