Zucchini Walnut Loaf

• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg ground
• 2 large egg whites at room temperature
• 1 cup sugar or 1/2 cup Splenda Sugar Blend for Baking
• 1/2 cup applesauce unsweetened
• 2 tablespoons canola oil
• 1/4 teaspoon lemon extract optional
• 8 ounces zucchini grated, lightly packed (about 1 cup)
• 2 tablespoons walnuts chopped

1. Preheat oven to 350F.
2. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.
3. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
4. Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl.
5. Stir in zucchini.
6. Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula.
7. Fold in walnuts.
8. Do not overmix.
9. Transfer the batter to the prepared pans.
10. Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes.
11. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.

whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg ground, egg whites, sugar, canola oil, lemon, zucchini, walnuts

Taken from recipeland.com/recipe/v/zucchini-walnut-loaf-49691 (may not work)