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EGG SUBSTITUTE BREAD 
1 1/2 c. each unbleached flour, whole wheat flour
1 tbsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3/4 c. liquid egg substitute
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/3 c. canola oil
2/3 c. buttermilk
2 tsp. vanilla
1/2 lb. zucchini, grated (2 c.)
Non-stick vegetable coating

1. Heat oven to 350 degrees. Combine flours, cinnamon, salt, baking soda and baking powder. In a separate bowl, combine egg substitute, sugar, brown sugar, oil, buttermilk and vanilla.

2. Mix together the dry and liquid ingredients. Add grated zucchini. Pour into 2 loaf pans sprayed with non-stick vegetable coating. Bake 50-60 minutes.

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