Zucchini Bread

In honor of Mary and Raine's visit (they get in this afternoon), I tried a new recipe with a ginormous zucchini a coworker brought me from her garden. Don't think ginormous is a word? Think again! Merriam-Webster announced the nearly 100 new words to be included in the fall 2007 updated edition, and ginormous made the cut. Now, when will my other favorite word, peon, be added? Back to the bread, which turned out to be wicked tasty, so I think I'll pass it along. It's from the Cooking Light magazine, so it's pretty healthy for all that flavor, and makes a great breakfast snack.

Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt object2
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.

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

Nutritional Information
CALORIES 150(26% from fat); FAT 4.3g (sat 0.4g,mono 2g,poly 1.6g); PROTEIN 2.7g; CHOLESTEROL 9mg; CALCIUM 21mg; SODIUM 96mg; FIBER 0.6g; IRON 1mg; CARBOHYDRATE 25.3g