3 cups all-purpose flour (or 1/2 wheat 1/2 white)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup egg substitute (or 2 eggs)
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg, lightly beaten
1 1/2 cups sugar (or less)
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted
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.CALORIES 150 (26% from fat); FAT 4.3g (sat 0.4g,mono 2g,poly 1.6g); IRON 1mg; CHOLESTEROL 9mg; CALCIUM 21mg; CARBOHYDRATE 25.3g; SODIUM 96mg; PROTEIN 2.7g; FIBER 0.6g
Cooking Light, JULY 2005