Ingredients

The following ingredients have 20 Servings
  • Butter and flour for preparing baking pans
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 teaspoons ground cinnamon
  • 3½ cups grated zucchini (you can use as few as 2 cups and as much as 4 cups)
  • 3 eggs
  • ½ cup apple sauce
  • ½ cup vegetable oil
  • 2¼ cups granulated sugar
  • 4 teaspoons vanilla extract
  • 1 cup chopped pecans

Instruction

  • Preheat oven to 350 degrees F. Generously butter and lightly flour two 8”x4” loaf pans.
  • In a medium bowl, sift together flour, salt, baking soda, baking powder and cinnamon. Stir gently to combine.
  • Shred zucchini, lightly packing it down as you measure it.
  • In the bowl of a stand mixer beat eggs, applesauce, oil, sugar and vanilla extract. Mix very well.
  • Slowly add the dry ingredients (about 1/3 at a time) mixing as you go – then beat well to fully combine.
  • With a rubber scraper or wooden spoon, stir in shredded zucchini and nuts into the batter and mix well.
  • Pour half of the batter into each prepared pan.
  • Bake for 45 to 60 minutes or until a toothpick inserted into the center of the loaf comes out cleanly. (The bake time will vary depending on how much shredded zucchini you add to the batter.)
  • Remove from the pans and cool on wire racks.