More Zucchini Recipes

As Summer is starting to wane, the garden is producing at an all-time high. Those zucchini's keep on coming which leads me to yet another new zucchini recipe. I find it interesting to find another variation on the old favorite of zucchini bread. There is zucchini bread with nuts, without nuts, with pineapple, with chocolate, etc. . . . I found this one to be very exceptional. It calls for applesauce.

ZUCCHINI BREAD

3 eggs

2 cups sugar

2 cups peeled and grated zucchini

1/2 cup oil

3/4 cup applesauce

1 tsp vanilla

3 cups flour

1 tsp salt

1 tsp baking soda

1 tsp allspice

3/4 tsp. nutmeg

1/4 tsp baking powder

3 tsp cinnamon

1/2 cup chopped nuts

Preheat oven to 350. Beat the eggs until light and fluffy; add sugar, oil, vanilla and mix well. In a small bowl combine salt, soda, and spices and add to sugar mixture. Add flour. Stir in grated zucchini, making sure to mix it throughout the batter. (Be generous with the zucchini. I packed the zucchini into the measuring cup and threw in a little extra for good measure) Add chopped nuts. You can add more or less of the nuts. (In my opinion, more just makes it better!) Pour into two large greased loaf pans. Bake in oven at 350 for 1 hour and 15 min, until a toothpick inserted in the center comes out clean. (1 hour 15 min was exactly right for my oven.) Remove from oven; remove bread from pans and cool. Zucchini bread freezes very well.