5 egg white zucchini bread
Zucchini bread that's made with egg whites
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 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
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.
Bread should be stored in an airtight container at room temperature and will keep for several days on the counter.
If you are watching calories and want to reduce your sugar intake, you can use a sugar substitute or use a combination of regular sugar and sugar substitute. Just keep in mind that if you use too much Splenda or other non-sugar product, the bread may have a slight aftertaste.
Source: Adapted from Spark Recipes