Preheat oven to 350°F. 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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