In a previous CSA box, we received a handful of gorgeous yellow squash. I know that my husband isn’t exactly a fan of squash, but he does enjoy zucchini/squash bread. And wouldn’t you know it – I had 5 leftover egg whites in my refrigerator. Again. (Are you all sensing a pattern here, or is it just me?)
I quickly found a zucchini bread that claimed to be healthier than most. It only called for egg whites and required 3 cups of zucchini. It sounded like a winner, so I had to make it.
Both my husband and I liked this 5 egg white zucchini bread a lot. It has a classic cinnamon/nutmeg spice mixture that is perfect for quick breads like this one. It doesn’t take much time at all to mix up – maybe 5 or 10 minutes and then it’s off to the oven to bake. I actually didn’t miss the egg yolks because the bread stayed moist from the egg whites and applesauce. I’m excited to eat this for breakfast. Hey, I may even make a full week or two without eating an English muffin – hooray!
5 egg white zucchini bread
Ingredients
- 1 cup whole wheat flour can substitute with all-purpose
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 Tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 5 egg whites
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla
- 3 cups grated zucchini be sure to get drain the excess water; can substitute with squash or cucumbers as well
Instructions
- Preheat your oven to 325 degrees F.
- Grease a standard loaf pan (8x4 inch or 9x5 inch) and set aside.
- In a large bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
- In a separate large bowl, mix together the egg whites, sugars, applesauce and vanilla. Slowly add the dry ingredients into the egg white mixture and mix until just incorporated. Gently fold in the grated zucchini in as few strokes as possible.
- Pour into the prepared loaf pans and bake for 1 hour or until a knife or toothpick inserted into the middle of the loaf comes out clean.
- If desired, you can turn these into muffins instead. Simply grease two standard muffin pans (do not use paper liners or the muffins will stick to them) and evenly distribute the batter. Bake for about 40 minutes. Check on the muffins around the 25 or 30 minute mark to see how quickly they are baking. You may need to pull the muffins out much sooner than the 40 minute mark.
Notes
I can’t get nutmeg. Is it okay to eliminate? Also I only have one 9 x 5 loaf pan, so I want to 1/2 the recipe. I don’t use wheat flour so it says you can sub all purpose flour. So would it be a total of one cup of all purpose for a half recipe? Also I have some walnuts I’d like to sprinkle on top before baking. Would this be good?
Author
Of course you can eliminate nutmeg! The recipe is for a single loaf pan, so you don’t want to halve this. Use 2 cups all purpose flour. And yes. You can sprinkle walnuts into the batter or on top – keep an eye on the bread so the walnuts don’t char. I’d they get too dark for you, tent the top with some aluminum foil. Enjoy!
Will this recipe work if baked in a bundt pan?
Author
Yes but you will need to adjust the time. I’d check your oven after 20-25 minutes.
Thanks!