Zucchini-Orange Bread

This makes a pretty good breakfast bread, however I don't think that I would make it again. The batter is very thick and hard to spread. It wasn't as good as I wanted it to be, but it is a fairly good light recipe.

Source: Adapted from Cooking Light Annual Recipes 2009

Ingredients:
3 c all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 c granulated sugar
1/2 c egg substitute
1/3 c canola oil
1 tbsp grated orange rind
1 tbsp orange juice ( I used the juice of 1 whole orange)
2 c shredded zucchini ( 1 large)
1/2 c coarsely chopped walnuts
Cooking Spray

Glaze: ( I omitted)
1/2 c powdered sugar
2 tbs fresh orange juice

Directions:

1. Preheat oven to 350 degrees
2 . In a large bowl, combine flour and next 3 ingredients. Stir with a whisk and make a well in the center of the mixture. Combine granulated sugar and the next 4 ingredients. Add sugar mixture to flour mixture, stirring just until moist. Fold in zucchini and walnuts. Divide batter between 2- 8x4" loaf pans and coat with cooking spray. ( I used 1 -9x5" loaf pan) The batter will be very thick. Bake at 35o for 50 minutes. (I cooked it for 6o-65 minutes, but kept my eye on it after 50 minutes) The bread is done when a wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan to finish cooling.

Serving Size: 1 slice Cal; 145 Fat;5.1 Fiber; 0.7