Zucchini Bread

Serving Size: 24

The combination of cinnamon, lemon, and zucchini turned this bread into a delicious treat that you can enjoy in the morning with your coffee. 


  • 3 cup all-purpose flour ( I use King Arthur flour)
  • 3 cup shredded zucchini
  • 1.5 cup sugar
  • 1 large egg, lightly beaten
  • 2 tsp vanilla extract
  • 1 tsp grated lemon rind
  • 0.33 cup canola oil
  • 0.5 cup egg substitute
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • cooking spray


  1. Preheat oven to 350 degrees.
  2. Combine flour, baking powder, cinnamon, salt, and baking soda in a medium bowl and set aside.
  3. Using a large spoon combine the egg substitute, canola oil, lemon rind, vanilla, and egg in a medium to large bowl.
  4. Add in sugar to the egg mixture until it is combined and smooth.
  5. Slowly add flour 1/2 cup at a time to wet mixture until it is combined.
  6. Stir in zucchini until combined.
  7. Divide batter into two 9 1/2 x 5 1/2 bread pans sprayed with cooking spray. **Special note: the original recipe calls for 8 x 4 bread pans but I did not have them so I used what I had.
  8. Put both pans in the oven and bake at 350 for 1 hour (recipe recommended time). The bread is done when you can put a wooden toothpick in the center and it comes out clean of batter. When done cool completely on wire rack. **Special note: I like my bread a little “doughy” so I typically take it out earlier than the recommended time which is the reason why the second picture looks like it could have cooked a bit longer.

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