The seed packet said to pick the zucchinis when they reach 6" long. Then torrential rains came to Chicago while we were in Detroit for Tom & Cristin's wedding....and we came home to two of them more than a foot long! So it was time to make zucchini bread. This recipe is a compilation of several low-fat ones I found online plus my mom's. It's heart-healthy because there are no egg yolks and half the oil is replaced with applesauce. I've tweaked everything (after 8 loaves!) to make the recipe my own.~~Sandi
3 egg whites
2 c. sugar
1/2 c. olive oil
1 c. applesauce
3 tsp. vanilla
2 c. shredded zucchini
3 c. flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
2 tsp. allspice
4 oz chopped walnuts
Beat egg whites, sugar, oil, applesauce and vanilla. Add remaining ingredients and mix well. Divide into two greased loaf pans. Bake 55 minutes at 350 degrees. Set on rack for 10-15 minutes before removing from pan, and cool a bit more before cutting.
You can make this even more low-fat by excluding the walnuts, or replacing them with raisins. But I think they're essential!
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