- 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
- Cooking spray
Preparation:
- 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.
