Zucchini — a popular type of summer squash. Squash contains lutein, a phytochemical thought to protect vision. Shredded zucchini creates moist breads and cakes and is an ideal addition to soups, sauces and casseroles.
Additionally, you can trade out the zucchini for most other squashes, try pumpkin or butternut.
6 egg whites
3/4 cup unsweetened applesauce
1/2 cup sugar
2 teaspoons vanilla extract
2 1/2 cups gluten free all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
2 cups shredded zucchini
1/2 cup chopped walnuts or pecans
1 1/2 cups crushed, unsweetened pineapple
1/2 cup raisins or cranberries
notes: With some but not too much effect on the recipe feel to try any of the following. Feel free to switch 1/2 or more of the applesauce with vegetable oil or butter/ghee. You can use whole eggs or egg replaces for vegan recipes. You can leave the nuts and dried fruit out without much effect on the recipe, leaving out the pineapple will effect the recipe.
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, applesauce, sugar, and vanilla. Using an electric mixer, beat the mixture on low speed until thick and foamy.
In a small bowl, whisk flour. 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, pineapple and raisins 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.