Yummy Zucchini Bread

We were fortunate to have our wonderful friends shower us with homegrown zucchini (and a lots of tomatoes) this summer. They have a wonderful garden that produced a lot of veggies, and we graciously accepted the pesticide free crop. We had zucchini in every form, but my favorite is zucchini bread fresh from the oven. Here is one of the best recipes I have tried:

Ingredients

• 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
• "Pam" 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.