ZUCCHINI WALNUT BREAD

From Ellie Krieger's COMFORT FOOD FIX


Non-stick cooking spray
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup canola oil
1/3 cup natural unsweetened applesauce
2 large eggs
1 small zucchini (6 ounces), coarsely grated (about 1 1/4 cups)
1/3 cup chopped walnuts

Preheat oven to 350 degrees.  Spray a 9x5-inch loaf pan with cooking spray.

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

Pour the batter into the prepared loaf pan.  Bake until a wooden skewer inserted at the center comes out clean, 50 to 60 minutes.  Allow to cool for 15 minutes in the pan, then transfer the bread to a wire rack to cool completely before slicing.  YIELD:  8 servings