Zucchini Lemon Bread
By Caryl
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Ingredients
- 1 C. all-purpose flour
- 1/2 C. whole wheat flour
- 1/2 C. sugar
- 1-1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 C. packed shredded peeled zucchini
- 1/3 C. chopped walnuts
- 1/2 tsp. grated lemon zest
- 1/2 tsp. cinnamon
- 1/2 C. fat-free milk
- 1/3 C. canola or corn oil
- 1/2 C. egg substitute
Details
Servings 1
Adapted from recipe4living.com
Preparation
Step 1
Preheat the oven to 350 degrees F. Prepare a 9x5-inch loaf pan with nonstick pan spray.
Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl. Stir in zucchini, walnuts, lemon zest, and cinnamon. Combine the milk, oil, and eggs; add to the dry ingredients and mix until the dry ingredients are moistened. Spread evenly in the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread stand in the pan for 5 minutes; turn the loaf out onto a wire cooling rack. When cool, cut in 18 slices. Yields one 18-slice loaf.
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