3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 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 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) CALORIES 150 (26% from fat); FAT 4.3g (sat 0.4g,mono 2g,poly 1.6g); IRON 1mg; CHOLESTEROL 9mg; CALCIUM 21mg; CARBOHYDRATE 25.3g; SODIUM 96mg; PROTEIN 2.7g; FIBER 0.6g