Zucchini Bread

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.3 cup canola oil 
• 1 large eggs lightly beaten
• 0.5 cup egg substitute 
• 3 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 1 teaspoon lemon rind grated
• 0.5 teaspoon salt 
• 1.5 cups sugar 
• 2 teaspoons vanilla extract 
• 0.3 cup walnuts toasted coarsely chopped
• 12 ounces zucchini shredded

Equipment

• bowl
• oven
• knife
• wire rack
• loaf pan
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
4. Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined.
5. Add zucchini; stir until well combined.
6. Add flour mixture; stir just until combined. Stir in walnuts.
7. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray.
8. 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.