Zucchini Bread

Name: Zucchini Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 0 teaspoons baking soda; 79 milliliters canola oil; 1 large egg, lightly beaten; 118 milliliters egg substitute; 710 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon grated lemon rind; 1 teaspoons salt; 355 milliliters sugar; 2 teaspoons vanilla extract; 59 milliliters coarsely chopped walnuts, toasted; 340 grams cups shredded zucchini

Need a dairy free morn meal? Zucchini Bread could be an excellent recipe to try. This recipe serves 12. One serving contains 299 calories, 5g of protein, and 9g of fat. A mixture of flour, lemon rind, egg, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 35

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Oven

Lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

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Measuring Cup

Knife

Combine flour and next 4 ingredients (through baking soda) in a large bowl.

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Baking Soda

All Purpose Flour

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Bowl

Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined.

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Egg Substitute

Sugar

Egg

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Bowl

Add zucchini; stir until well combined.

Ingredients you will need

Zucchini

Add flour mixture; stir just until combined. Stir in walnuts.

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Walnuts

All Purpose Flour

Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray.

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Cooking Spray

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Loaf Pan

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.

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Wire Rack