Zucchini Bread

Use your bounty of zucchini for this sweet, moist quick bread, a long-time Cooking Light reader favorite. The recipe makes two loaves, so you can freeze one for later.

Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)

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
• 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.

Nutritional Information

Calories:

150 (26% from fat)

Fat:

4.3g (sat 0.4g,mono 2g,poly 1.6g)

Protein:

2.7g

Carbohydrate:

25.3g

Fiber:

0.6g

Cholesterol:

9mg

Iron:

1mg

Sodium:

96mg

Calcium:

21mg