Healthier Zucchini Bread

makes 2 small loaves

1 1/2 C. all purpose flour

1 1/2 C. white wheat flour

1 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. baking soda

2 Tbsp. instant vanilla pudding mix, dry (optional)

1/2 C. egg substitute

1/3 C. canola oil

1 tsp. grated lemon zest (optional)

1 tsp. vanilla extract

1 tsp. lemon extract

1 large egg, lightly beaten

1 1/4 C. sugar (I reduced this from 1 1/2 C. so if you want sweeter bread, use the full 1 1/2 C.)

3 cups shredded zucchini (12 oz)

Preheat oven to 350 F.

1. Combine flour and next 5 ingredients (through pudding mix) in large bowl.

2. Combine egg substitute and next 5 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.

3. Divde batter evenly among 2 well greased (8x4) loaf pans. Bake for 45-55 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack, remove from pans. Cool completely on wire rack.