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Lighter Zucchini Bread Recipe


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     Lighter Zucchini Bread

Category   Desserts - Breads
Sub Category   None
Servings   2 loaves

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1/3 cup canola oil
1 teaspoon grated lemon zest
2 teaspoons vanilla extract
1 1/2 cups sugar
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted
Cooking spray

Preheat oven to 350F. Coat 2 (8x4-inch) loaf pans with cooking spray.
Mix flour, baking powder, cinnamon, nutmeg, salt, and baking soda in a large bowl.
In a separate bowl, mix eggs, canola oil, lemon rind, and vanilla extract. Stir in sugar. Stir in zucchini. Everything should be well combined. Dump in flour mixture and stir until barely combined. Add walnuts and stir lightly.
Dump batter into 2 (8x4-inch) loaf pans, taking care to split it evenly. Bake at 350 for 60 minutes or until the loaves pass the toothpick test. Remove from oven and let cool in pans for about 10 minutes. Remove loaves from pans and let cool completely on a wire rack.

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