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Fixate Zucchini Bread

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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 30 minutes
Total Time 1 hour 40 minutes
Course Breakfast
Cuisine American
Servings 20
Calories 120 kcal

Equipment

  • 2 9x5 loaf pans
  • Nonstick cooking spray
  • Mixing Bowls
  • Measuring Spoons and Cups

Ingredients
  

  • 6 Large Egg Whites
  • 1/4 cup extra virgin organic coconut oil, melted
  • 1/2 cup unsweetened apple sauce
  • 1/3 cup coconut sugar
  • 2 tsp pure vanilla extract
  • 3/4 cup all purpose flour
  • 1 3/4 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp sea salt
  • 1 tbsp ground cinnamon
  • 2 1/2 cups grated zucchini
  • 1/2 cup chopped raw walnuts

Instructions
 

  • Preheat oven to 350° F.
  • Lightly coat two 9 x 5-inch loaf pans with spray
  • Combine egg whites, oil, applesauce, sugar, and extract in a large bowl;
    mix well. Set aside.
  • Combine all-purpose flour, whole wheat flour, baking powder, baking
    soda, salt, and cinnamon in a medium bowl; mix well.
  • Add flour mixture to egg mixture; mix until just blended
  • Fold in zucchini and walnuts; mix until just blended.
  • Divide batter evenly between the two pans.
  • Bake for 45 to 50 minutes, or until golden brown and tester inserted into
    the center comes out clean.
  • Cool bread in pans for 5 to 10 minutes, remove from pans and transfer
    to wire rack; cool completely.
  • Slice into ten slices per loaf.
  • For slices not eaten immediately, wrap each slice individually in foil and place in a freezer bag. Place in freezer.

Notes

Fixate Container Counts: 1 Yellow and 1 Spoon