Zucchini Bread

By dashy_65

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 coarsely chopped walnuts, toasted

Details

Servings 1

Preparation

Step 1

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.

Nutritional Information
Calories:150 (26% from fat)
Fat:4.3g (sat 0.4g,mono 2g,poly 1.6g)
Protein:2.7g
Carbohydrate:25.3g
Fiber:0.6g
Cholesterol:9mg
Iron:1mg
Sodium:96mg
Calcium:21mg