Judy
Gold Post Medal for All Time! 677 Posts 
Lighten up the traditional recipe by using applesauce. I reduced the sugar and omitted the nuts. The recipe is written as I received it. I have so much zucchini from my garden that I took advantage of this way to use it. This bread freezes well.
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 2 loaves
Ingredients:
- 2 1/2 cup shredded zucchini
- 1 cup unsweetened applesauce
- 1/2 cup canola oil
- 3 eggs
- 2 tsp vanilla
- 1 1/2 cup sugar
- 1 1/2 all-purpose flour
- 1 1/2 whole wheat flour
- 3 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp baking powder
- 1/2 cup chopped walnuts or pecans
Steps:
- Heat oven to 350°F. Spray bottom only of 2 loaf pans with cooking spray.
- In large bowl, mix zucchini, applesauce, oil, eggs, vanilla and sugar until well blended.
- Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts.
- Spoon batter evenly into pans.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes. Loosen sides of loaves from pans, and remove from pans to cooling racks. Cool completely for about 1 hour.
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