preparation

32 servings

Preparation time: 25 minutes

Cooking time: 40 minutes

1. Preheat the oven to 375°F. Coat two large Bundt pans with cooking spray. (Instead of Bundt pans, you can also use two large loaf pans or oblong pans.) Lightly dust with flour.

2. In a medium bowl, sift together the flour, cinnamon, and baking powder. Set aside.

3. In a large bowl, using a mixer on low speed, beat the sour cream and lemon zest until blended. Add the eggs, one at a time. Add in the egg substitute. Fold in the zucchini.

4. Add the flour mixture and walnut pieces to the wet mixture and fold together until completely moistened.

5. Add the batter to the prepared pans, smoothing to even the edges. Bake for 35 to 40 minutes until a knife inserted into the cake comes out clean but moist. Cool for 10 to 15 minutes in the pan. Invert and place on a cake rack to cool completely.