3 cups all-purpose flour
3/4 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup vegetable oil
1 cup shredded zucchini, squeezed dry
1 cup nonfat milk
2 eggs or 4 egg whites
2 tablespoons grated orange zest
1 cup chopped nuts, optional
2 tablespoons vanilla sugar
Preheat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans.
In large mixing bowl, mix together the flour , sugar, baking powder, baking soda, salt and cinnamon. Add the oil and zucchini, and mix until it resembles coarse cornmeal. Stir together the milk, eggs and orange zest. Add to the flour mixture and stir until just combined. Stir in the nuts. Pour into prepared pans. Sprinkle with vanilla sugar. Bake 1 hour or until bread tests done with wooden pick.
Remove from oven, cool slightly and remove from pans. Cool on wire rack until slightly warm, wrap tightly to store.
Lemon Zucchini Bread
Omit orange zest and cinnamon. Measure the juice of 1 lemon into measuring cup and fill to the one cup level with nonfat milk. Add zest of 1 lemon, 1 teaspoon lemon extract and 1 teaspoon vanilla extract. Bake as directed above.