1 1/4 teaspoons salt, divided use
Canola cooking spray
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups egg whites (or ¼ egg substitute)
1 cup granulated sugar
cup canola oil
cup maple syrup
cup fat-free sour cream
1 tablespoon vanilla extract
3/4 cup chopped macadamia nuts
Sprinkle zucchini with 1 teaspoon of the salt and place on a dinner plate. Mix it with your hands to distribute the salt. Place a heavy saucepan on top of the zucchini and let it sit for 20 minutes (to give it time to release some of its water).
Preheat oven to 350 degrees. Lightly coat 2 loaf pans (8-by-4 inch) with canola cooking spray. Then lightly coat each with flour.
In medium bowl, stir together the flour, baking soda, spices and remaining 1/4 teaspoons salt; set aside.
In mixing bowl, beat eggs and egg whites on medium speed for about 3 minutes. Add in the sugar, a little bit at a time, and beat for exactly 5 minutes.
While mixer is still running, slowly pour in the canola oil, maple syrup and sour cream.
Empty zucchini into a colander and squeeze with your hands to release any other water.
Add vanilla and zucchini to the batter, then beat in the dry ingredients on low speed, just until mixed (do not overmix). Fold in the nuts and pour batter into the prepared pans.
Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove to a rack to cool for 10 minutes. Remove bread from pans and cool on a rack completely.