Zucchini Bread

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup egg substitute
• 1/3 cup canola oil
• 1 teaspoon lemon rind (grated)
• 2 teaspoons vanilla extract
• 1 large egg (lightly beaten)
• 1½ cups sugar
• 3 cups zucchini (shredded)
• ¼ cup walnuts (coarsely chopped, toasted)
• Cooking spray

Directions

Preheat oven to 350° F.

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 (8x4 inch) loaf pans coated with cooking spray. Bake at 350° F 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.