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By Dianne Bunis

Summer gardens are brimming with zucchini, the green squash. Here’s a delicious idea that everyone will enjoy anytime of the day: freshly baked zucchini bread! Although I’ve made a few healthy adjustments to lighten the calories from the original family recipe, the taste is delicious and just like mom’s!

Zucchini nut loaf

recipe from Angie Bordonaro

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon lemon peel, finely shredded

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 beaten eggs

1 cup sugar

1/2 canola oil

1 teaspoon pure vanilla extract

2 cups finely shredded zucchini

1 cup finely chopped walnuts*

Spectrum Organic all-vegetable shortening

1. Preheat oven to 350°F. Lightly grease four mini baking loaf pans (3 inches by five inches by 2 inches high) with Spectrum all-vegetable shortening; set aside.

2. In a large bowl, stir together flour, baking powder, baking soda, lemon peel, salt, cinnamon and ginger; set aside.

3. In another bowl, beat together eggs, sugar, oil and vanilla extract. Add egg mixture to flour mixture along with zucchini and nuts; mix well.

4. Divide batter evenly into prepared loaf pans, tap on counter to smooth out.

5. Bake in oven for 30-35 minutes, until a toothpick comes out clean when inserted into the center. Cool in pans for 10 minutes. Run a knife around the inside edge of loafs, tip upside down and pat gently to remove. Transfer to a wire rack and cool thoroughly before slicing.

6. Loaves can be wrapped and stored in refrigerator for several days. Serve with whipped cream cheese.

* Of course, the nuts are optional. Omit for allergies.

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