A nice moist loaf and a great way to use some of the zucchini that is growing faster than I can use at this time of the year. If you don't have a convection oven bake for 45 minutes. I like to sprinkle a sugar/ cinnamon mixture on the top of each loaf.

Ingredients

24 serv.

eggs↗3
applesauce↗1 cup
raw zucchini2 cups
shredded
sugar↗1 3⁄4 cups
baking powder↗1⁄4 teaspoon
baking soda↗2 teaspoons
cinnamon↗2 teaspoons
salt↗1 teaspoon
vanilla↗2 teaspoons
nuts1 cup
chopped
whole wheat flour↗2 cups

Step-by-step instructions

1
Shred zucchini and put into a strainer and press or squeeze with hands to get excess liquid out.
2
Beat eggs, sugar, and apple sauce together.
3
Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.
4
Mix together by hand.
5
Add zucchini (minus liquid).
6
Beat mixture.
7
Pour into 3 greased and floured loaf pans.
8
Bake 35 minutes at 350°F on Convection setting.

Source: food.com

Original recipe ↗

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