Whole Wheat Zucchini Bread
SERVES 10 -12 , 1 round loaf
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)
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
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
Cool bread in pan for 10 minutes, then remove to a wire rack to cool completely