Ingredients
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1 cup all-purpose flour
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1 cup whole wheat flour
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1 cup granulated sugar
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2 teaspoons baking powder
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1/4 teaspoon salt
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1 teaspoon baking soda
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1 1/2 teaspoons ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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6 egg whites (you may use egg substitutes)
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1/2 cup applesauce
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1/2 cup buttermilk
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1 teaspoon vanilla extract
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1 1/2 cups fresh zucchini, unpeeled, shredded
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1/2 cup walnuts, chopped
Instructions
- 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.