Zucchini Bread

A healthier version of traditional zucchini bread.

Ingredients:

Nonstick cooking spray
6 large egg whites
1/2 cup melted coconut oil
1/2 cup unsweetened applesauce
1/3 cup sugar
2 tsp vanilla extract
3/4 cups all purpose flour
1 3/4 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp sea salt
3 tsp ground cinnamon
2 1/2 cups grated zucchini
1/2 cup chopped raw walnuts

Directions:
1.  Preheat oven to 350 degrees Fahrenheit.
2.  Lightly coat two 9 x 5 inch loaf pans with nonstick spray.
3.  Combine egg whites, oil, applesauce, sugar, and extract in a large bowl.  Set aside.

4.  Combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; mix well.

5.  Add flour mixture to egg mixture; mix until just blended.
6.  Fold in zucchini and walnuts; mix until just blended.
7.  Divide batter evenly between the two pans.
8.  Bake for 45-50 minutes, or until golden brown and toothpick inserted into center comes out clean.
9.  Cool bread in pans 5-10 minutes, remove from pans and transfer to rack; cool completely.

**I did half of the recipe because didn't have 2 pans.

Tip: Leftover slices can be wrapped individually and stored in the freezer for future meals.