6 Tbsp, granulated
packed light brown sugar
2 Tbsp, melted
regular liquid egg substitute
fresh lemon juice
1½ cup(s), uncooked, shredded, packed coarsely
2 tsp, finely grated
- Preheat oven to 350ºF. Coat an 8-inch loaf pan with cooking spray.
- In a large bowl, combine flour, granulated sugar, baking powder, cinnamon, baking soda, salt and nutmeg; mix well with a fork, make a well in the centre and set aside.
- In a medium bowl, whisk together buttermilk, brown sugar, margarine, egg substitute, lemon juice and extract; stir in zucchini and lemon zest. Add mixture to dry ingredients and mix until just blended.
- Pour batter into prepared pan and bake until a wooden pick inserted near the centre comes out clean, about 50 minutes. Cool in pan, on a wire rack, for 10 minutes. Remove bread from pan and cool completely. Slice into 10 pieces and serve. (Note: The base of the quick bread is also perfect for apple-cinnamon bread. Simply substitute an equal amount of grated McIntosh apples for the zucchini.)