Zucchini Bread

1 serving cooking spray (5 one second sprays), or enough to coat pan
2 cup all-purpose flour
6 Tbsp sugar, granulated
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp table salt
1/4 tsp ground nutmeg
3/4 cup buttermilk
1/4 cup packed light brown sugar
2 Tbsp reduced-calorie margarine, melted
1/4 cup fat-free egg substitute
2 Tbsp fresh lemon juice
1 tsp vanilla extract
1 1/2 cup zucchini, uncooked, shredded, packed coarsely
2 tsp lemon zest, finely grated

• Preheat oven to 350ºF. Coat an 8-inch loaf pan with cooking spray.
  
  
• In a large bowl, combine flour, granulated sugar, baking powder, cinnamon, baking soda, salt and nutmeg; mix well with a fork, make a well in the center and set aside.
  
  
• In a medium bowl, whisk together buttermilk, brown sugar, margarine, egg, lemon juice and extract; stir in zucchini and lemon zest. Add mixture to dry ingredients and mix until just blended.
  
  
• Pour batter into prepared pan and bake until a wooden pick inserted near the center comes out clean, about 50 minutes. Cool in pan, on a wire rack, for 10 minutes. Remove bread from pan and cool completely. Slice into 10 pieces and serve. (Note: The base of the quick bread is also perfect for apple-cinnamon bread. Simply substitute an equal amount of grated McIntosh apples for the zucchini.)