Zucchini Bread

From Cooking Light, July 2005.

• Ready In: 1 hr 20 mins
• Serves: 24
• Yields: 2 loaves

Ingredients

• 3  cups 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
• 1  teaspoon lemon rind, grated
• 2  teaspoons vanilla extract
• 1  large egg, lightly beaten
• 1 1⁄2 cups sugar
• 3  cups zucchini, shredded
• 1⁄4 cup walnuts, coarsely chopped and toasted
•  cooking spray

Directions

1. Preheat oven to 350°.
2. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
3. Combine egg substitute and next 4 ingredients (through egg) in a large bowl.
4. Add sugar, stirring until combined.
5. Add zucchini; stir until well combined.
6. Add flour mixture; stir just until combined.
7. Stir in walnuts.
8. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray.
9. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
10. Cool 10 minutes in pans on a wire rack; remove from pans and cool completely on wire rack.