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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 5 |
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From Cooking Light, July 2005. Ingredients:
3 cups 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 lemon rind, grated |
2 teaspoons vanilla extract |
1 large egg, lightly beaten |
1 1/2 cups sugar |
3 cups zucchini, shredded |
1/4 cup walnuts, coarsely chopped and toasted |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
3. Combine egg substitute and next 4 ingredients (through egg) in a large bowl.
4. Add sugar, stirring until combined.
5. Add zucchini; stir until well combined.
6. Add flour mixture; stir just until combined.
7. Stir in walnuts.
8. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray.
9. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
10. Cool 10 minutes in pans on a wire rack; remove from pans and cool completely on wire rack.
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