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Mar 15, 2010

Whole Wheat Zucchini Bread

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

wooden spoon.

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

tests clean.

Cool bread in pan for 10 minutes, then remove to a wire rack to cool completely