BackZucchini bread
Shredded zucchini creates moist breads and cakes and is an ideal addition to soups, sauces and casseroles.
Zucchini — a popular type of summer squash — has a mild flavor and cucumber-like appearance. Shredded zucchini creates moist breads and cakes and is an ideal addition to soups, sauces and casseroles.
To make this plant based, use an egg substitute.
Ingredients (Serves 18 (2 loaves))
- 6 egg whites
- 1/4 cup canola oil
- 1/2 cup unsweetened applesauce
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose (plain) flour
- 1 1/4 cups whole-wheat (whole-meal) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 2 cups shredded zucchini
- 1/2 cup chopped walnuts
- 1 1/2 cups crushed, unsweetened pineapple
Directions
Heat the oven to 350 F. Lightly coat two 9-by-5-inch loaf pans with cooking spray.
In a large bowl, add the egg whites, canola oil, applesauce, sugar and vanilla. Using an electric mixer, beat the mixture on low speed until thick and foamy.
In a small bowl, stir together the flours. Set 1/2 cup aside. Add the baking powder, baking soda and cinnamon to the small bowl of flour.
Add the flour mixture to the egg white mixture and using the electric mixer on medium speed, beat until well-blended. Add the zucchini, walnuts and pineapple and stir until combined. Adjust consistency of the batter with the remaining 1/2 cup flour, adding 1 tablespoon at a time. The batter should be thick and not runny.
Pour 1/2 of the batter into each prepared pan. Bake until a toothpick inserted into the centers of the loaves comes out clean, about 50 minutes. Let the bread cool in the pans on a wire rack for 10 minutes. Turn the loaves out of the pans onto the rack and let cool completely. Cut each loaf into 9 1-inch slices and serve.