Whole-Wheat Zucchini Bread

2 cups whole-wheat flour
2/3 cup all-purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 Tbsp. ground cinnamon
3 egg whites
1 egg
1 cup sugar
2 tsp. vanilla extract
1/3 cup canola oil
2/3 cup unsweetened applesauce
2 cups grated & drained zucchini (about 2 medium)
1/2 cup finely chopped walnuts
1/2 cup finely chopped raisins or dried cranberries

Preheat oven to 350 degrees F. and spray two 8″ X 4″ loaf pans with nonstick spray.

In a large bowl, sift together the whole-wheat flour, all-purpose flour, salt, baking soda, baking powder and cinnamon.

In another large bowl, beat the egg whites with a hand-held electric mixer until frothy. Add the whole egg, sugar, vanilla extract, oil and applesauce and beat until well combined. Beat in the grated zucchini.

Add the dry ingredients and stir together; fold in the walnuts and raisins. Pour the batter into the prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Each loaf yields 10 full slices
5 WW Points Plus per slice