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 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
- 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 TBSP 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.
Note: 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.
Yield: One 9x5 inch loaves, or about 12 muffins
Source: Adapted from Spark Recipes