Zucchini Bread

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup egg substitute
  • 1/3 cup canola oil and cooking spray
  • 1 teaspoon grated lemon rind
  • 2 teaspoons vanilla extract
  • 1 large egg, lightly beaten
  • 1 1/2 cups sugar
  • 3 cups shredded zucchini (12 ounces)
  • 1/4 cup coarsely chopped walnuts, toasted

Preheat oven to 350°. Spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl. Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.

[print-me target=”.post-content”]