Zucchini bread

I posted last year with some zucchini recipes. I recently dug the year old frozen zucchini out of the freezer and made a few loaves of zucchini bread and wanted to note that the recipe is great with thawed (and drained! don’t forget to drain it!) zucchini. I modified it slightly and it’s even BETTER. So get thee to your garden (or farmer’s market or heck, even the store!) and grate and freeze some, so you can enjoy this all winter long – warm bread on cold days is SO nice!

3 cups all-purpose flour (make it healthier with 1/2 of that whole wheat)
1 teaspoon salt
1.5 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 1/4 cups white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups grated zucchini

DIRECTIONS

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugars 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.
4. 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.