Zucchini-Walnut Bread (Muffins)

Ellie Krieger, nutritionist and Food Network host.



3/4 c whole wheat pastry flour
3/4 c all-purpose flour
1/2 c sugar
1 tsp cinnamon
1 tsp baking soda
1/2 tsp nutmeg
1/3 c canola oil
1/3 c unsweetened applesauce
2 lg eggs
1 sm zucchini (6 oz), coarsely grated (about 1 1/4 c)
1/3 c chopped walnuts

Heat oven to 350°F. Coat 9" × 5" loaf pan with cooking spray.

Whisk together flours, sugar, cinnamon, baking soda, nutmeg, and 1/4 tsp salt in large bowl. In another large bowl, whisk together oil, applesauce, and eggs. Stir in zucchini. Stir wet ingredients into dry ingredients, mixing just enough to combine. Stir in walnuts.

Pour batter into prepared pan. Bake until wooden skewer inserted into center comes out clean, 50 to 60 minutes. Cool 15 minutes in pan, then transfer bread to rack to cool completely before slicing.
Muffins: makes 12 muffins, 350 F 18-20 minutes

Nutrition: (per serving: 1"-thick slice bread) 270 cal, 5 g pro, 33 g carb, 3 g fiber, 14 g fat, 1.5 g sat fat, 250 mg sodium

Regular Zucchini Walnut Bread: 370 cal, 1 g fiber, 6 g sat fat, 310 mg sodium