Zucchini Bread

Submitted by lydette

Makes 24 servings

This quick bread recipe makes two loaves. Enjoy a loaf now, and store the other in the freezer for up to one month. Toasted slices are delicious for breakfast. From Cooking Light 2005

Ingredients

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
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 walnuts, coarsely chopped
1	Cooking spray

Directions

Preheat oven to 350°.
Lightly 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. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Makes 2 loafs. (each loaf is 12 servings)