Lemon Zucchini Bread

By Cathie davidson

Ingredients

• 3 cups Flour
• 1 teaspoon baking Powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 2/3 cup canola oil
• 3 eggs beaten or 1/2 cup egg substitute and 1 whole egg
• 2 teaspoons vanilla extract
• 1 teaspoon grated lemon peel
• 1 1/2 cups sugar
• 2 1/2 cups shredded zucchini
• 1/3 cup coarsely chopped walnuts (toasted)

Preparation

Step 1

Preheat oven 350 degrees

Shred zucchini
Toast walnuts.
Combine flour, baking powder, cinnamon, salt, & baking soda in a large bowl. Set aside.

In a large bowl beat eggs until frothy, Add oil, sugar, vanilla extract, & lemon peel and beat to mix
Add shredded zucchini and stir until well combined.

Add flour mixture and stir until just combined. Stir in walnuts.

Spray loaf pans with cooking spray. Divide batter between pans.

Bake for 1 hour or until wooden pick inserted in center comes out clean.

Cool 5-10 min in pan on wire rack. Remove from pan and cool completely on wire rack