Cool-jams Zucchini Bread

Cool-jams Zucchini Bread

Do you grow zucchini? When you do, if you're like me , you end up getting  way too much. Use your bounty of zucchini for this sweet, moist quick bread, a long-time Cool-jams favorite. The recipe makes two loaves, so you can freeze one for later.  


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.