Zucchini-Orange Bread

The other night when I was slicing a rather large zucchini for my yummy sandwich, I decided to throw together this quick bread that I had seen in Cooking Light. It was a great tasting zucchini bread and I really liked the zip the orange juice added, in fact I didn't measure it, I just got a fresh orange and squeezed. I also added a little zest to the glaze and it was sure yummy!
Zucchini-Orange Bread from Cooking Light
Bread:

3 cups all-purpose flour (about 13 1/2 ounces)

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 cup granulated sugar

1/2 cup egg substitute

1/3 cup canola oil

1 tablespoon grated orange rind

1 tablespoon fresh orange juice

2 cups shredded zucchini (about 1 large)

1/2 cup coarsely chopped walnuts

Cooking spray

Glaze:

1/2 cup powdered sugar

2 tablespoons fresh orange juice

1. Preheat oven to 350°.
2. To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through baking soda) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and next 4 ingredients (through 1 tablespoon juice). Add sugar mixture to flour mixture, stirring just until moist. Fold in zucchini and walnuts. Divide batter between 2 (8 x 4–inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans.
3. To prepare glaze, combine powdered sugar and 2 tablespoons juice, stirring with a whisk. Drizzle evenly over warm loaves. Cool completely on wire rack.