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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
Servings: 20
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Preheat oven to 350° F.
  2. Lightly coat two 9 x 5-inch loaf pans with spray
  3. Combine egg whites, oil, applesauce, sugar, and extract in a large bowl;
    mix well. 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 to 50 minutes, or until golden brown and tester inserted into
    the center comes out clean.
  9. Cool bread in pans for 5 to 10 minutes, remove from pans and transfer
    to wire rack; cool completely.
  10. Slice into ten slices per loaf.
  11. 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