Zucchini Bread

I thought I would share a recipe for Zucchini bread that I made this weekend. It was superb! Even Josh ate it...and that's kind of like getting a picky 5 year old to eat something. So, it really is good. And, it tastes nothing like zucchini for all of you out there going, "YUCK!" Seriously, just give it a try!

This recipe was adapted from a recipe you can read here. Here's my version...

Zucchini Bread

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon (give or take...I love me some cinnamon!)
1 teaspoon nutmeg (okay, who am I kidding? I didn't measure the nutmeg or cinnamon...)
3 eggs
1 cup applesauce
1 cup white sugar
1 1/4 cup light brown sugar
3 teaspoons vanilla extract
2 cups grated zucchini (didn't really measure this either...2 large zucchinis = a little over 2 cups)

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined.

Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

*I would post a picture, but...well, we already ate it all! (Okay, 1 loaf is in the freezer...but we devoured the other one!)