Abbys Super Zucchini Loaf

Directions

1. 1. Sprinkle zucchini with 1 tsp. of the salt and place on a dinner plate.
2. Mix it with your hands to distribute the salt. Place a heavy saucepan on top of the zucchini and let it sit for 20 min (to give it time to release some of its water).
3. 2. Preheat oven to 350 degrees. Lightly coat 2 loaf pans (8-by-4 inch)
4. generously with canola cooking spray. Then lightly coat each with flour.
5. 3. In medium bowl, stir together the flour, baking soda, spices and remaining 1/4 tsp. salt; set aside.
6. 4. In mixing bowl, beat Large eggs and egg whites on medium speed for about 3 min. Add the sugar, a little bit at a time, and beat for exactly 5 min.
7. 5. While mixer is still running, slowly pour in the canola oil, maple syrup and lowfat sour cream.
8. 6. Empty zucchini into a colander and squeeze with your hands to release any other water.
9. 7. Add in vanilla and zucchini to the batter, then beat in the dry ingredients on low speed, just till mixed (don't overmix). Mix in the nuts and pour batter into the prepared pans.
10. 8. Bake for 1 hour or possibly till a toothpick inserted in the center comes out clean. Remove to a rack to cold for 10 min. Remove bread from pans and cold on a rack completely.