April's light Zucchini Bread

A recipe I was asked to share.  I love zucchini bread, but as I am trying to eat healthier I had to adapt my old recipe which was about twice the fat and calories of this one. This bread bakes up super moist and tasty!  It bakes 2 loaves using my bread pans...and can be frozen!  I like to make 10 or 15 in the summer and fall when zucchini can be found in the garden and use them as a snack bread/dessert all winter!

Ingredients

• 3 cups all-purpose flour 
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon  ( I will sometimes substitute with Pumpkin Pie filling for a great flavor!)
• 1/2 teaspoon salt 
• 1/4 teaspoon baking soda
• 1/2 cup egg substitute
• 1/3 cup canola oil  (Lower the fat even more by using Applesauce)
• 1 teaspoon grated lemon rind
• 2 teaspoons vanilla extract
• 1 large egg, lightly beaten 
• 1 1/2 cups sugar (For diabetics use 1 cup baking splenda.*)
• 3 cups shredded zucchini (12 ounces)
• 1/4 cup coarsely chopped walnuts, toasted
• Cooking spray 

*  I have used regular splenda instead of baking splenda to cut the carbs even more.  Baking splenda will give the bread an even sweeter flavor, of course, as it is 1/2 regular sugar, but the sweetness will depend on the taster.  I have had friends say they do not taste a difference.  Do not use Equal or Sweet an Low they do not bake well and often will end up burned or with a bitter aftertaste.

Preparation

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
3. 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.
4. 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--With Help From my Diabetes Nutrionist

Amount per serving

• Calories: 150
• Calories from fat: 26%
• Fat: 4.3g
• Saturated fat: 0.4g
• Monounsaturated fat: 2g
• Polyunsaturated fat: 1.6g
• Protein: 2.7g
• Carbohydrate: 25.3g
• Fiber: 0.6g
• Cholesterol: 9mg
• Iron: 1mg
• Sodium: 96mg
• Calcium: 21mg