Zucchini-Walnut Loaf

Makes: 2 mini loaves, 8 slices each
Active Time: 30 minutes
Total Time: 1 1/4 hours

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large egg whites, at room temperature (see Tip)
1 cup sugar, or 1/2 cup
1/2 cup unsweetened applesauce
2 tablespoons canola oil
1/4 teaspoon lemon extract, (optional)
1 cup grated zucchini, lightly packed (about 8 ounces)
2 tablespoons chopped walnuts

Preheat oven to 350°F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.

Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini.

Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula. Fold in walnuts. Do not overmix. Transfer the batter to the prepared pans.

Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.