Zucchini Almond Bread

Preheat oven to 350°F. Grease 1 large loaf pan or 3 mini loaf pans with cooking spray; set aside.

In a medium bowl, add yogurt, applesauce, sugar, egg whites, and vanilla extract; mix until until blended. Fold in zucchini.

In a separate bowl add flours, baking powder, baking soda, salt, cinnamon and nutmeg; Mix together.

Pour flour mixture over zucchini mixture and mix until just combined. Fold in almonds.

Spoon batter into a greased 9- x 5-inch loaf pan or 3 mini loafs. Use the back of the spoon to smooth batter out.

Bake for 50 minutes to 1 hour for 1 large loaf or 30–35 minutes for 3 mini loaves, or until a wooden pick inserted into center comes out clean. Cool in pan on a wire rack 10 minutes then remove from pan to wire rack.