A great thing to make now since zucchini is in season. This recipe is adapted from my friend Molly Brandt's recipe. She also tipped me off to the great idea of shredding and freezing 2 cup portions of zucchini so you can make this bread easily all year long.
1 c. brown sugar
1 c. white sugar
2/3 c. vegetable or canola oil
1/3 c. applesauce
3 eggs
2 c. grated zucchini, not peeled
2 c. white flour
1 c. wheat flour
2 t. cinnamon
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 c. chopped walnuts (optiona)
2 t. vanilla
Grease and line loaf pans with parchment or wax paper. Cream together the brown sugar, white sugar, oil, applesauce and eggs. Add zucchini. Mix together the flours, cinnamon, soda, powder and salt. Add to zucchini mixture. Fold in nuts and vanilla. Bake in 2 loaf pans for 50-60 minutes at 325 degrees.
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