Zucchini Bread

Submitted by beckyvo

Makes 24 servings

Modified from Sherry's Healthy Zucchini Bread. This recipe is adapted from LaLeche League's "Whole Foods for the Whole Planet" cook book. This recipe makes two loaves of wonderfully moist zucchini bread. Replaced half of the oil with applesauce and used egg whites instead of eggs.

Ingredients

2 1/2	cups whole wheat flour
1/2	cup wheat bran
1	tsp baking soda
1	tsp baking powder
1	tsp salt
3	tsp cinnamon
1/2	cup canola oil
1/2	cup applesauce
1	cup brown sugar
1	cup egg whites
1	tbsp vanilla extract
3	cups zucchini, shredded
1	cup walnuts, chopped or crushed
1	cup currants

Directions

Preheat the oven to 350 F. Lightly coat two 9-by-5-inch loaf pans with cooking spray.
In a large bowl, add the egg whites, canola oil, applesauce, sugar and vanilla. Using an electric mixer, beat the mixture on low speed until thick and foamy.
In a small bowl, stir together the flours. Set 1/2 cup aside. Add the baking powder, baking soda and cinnamon to the small bowl of flour.
Add the flour mixture to the egg white mixture and using the electric mixer on medium speed, beat until well blended. Add the zucchini, walnuts, and currants and stir until combined. Adjust consistency of the batter with the remaining 1/2 cup flour, adding 1 tablespoon at a time. The batter should be thick and not runny.
Pour 1/2 of the batter into each prepared pan. Bake until a toothpick inserted into the center of the loaves comes out clean, about 50 minutes. Let the bread cool in the pans on a wire rack for 10 minutes. Turn the loaves out of the pans onto the rack and let cool completely. Cut each loaf into 12 slices and serve.