Zucchini Harvest Bread - cooking recipe

Ingredients

3 cups all-purpose flour
1 1/2 cups sugar
1/2 cup brown sugar, firmly packed
3/4 cup butter, softened
3/4 cup egg substitute
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon clove
1 tablespoon vanilla
2 cups zucchini, unpeeled and shredded
1/2 cup walnuts, chopped and toasted

Preparation

Heat oven to 350 degrees F.
In a large mixer bowl, combine all ingredients except zucchini and walnuts. Beat at low speed, scraping bowl often, until well mixed.
By hand, stir in zucchini and walnuts.
Spread into 2 greased 8 by 4 inch loaf pans.
Bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean.
Cool for 10 minutes.
Remove from pans.
Cool completely.
Store refrigerated.