Best Zucchini Bread Ever

• Vegetarian

• Produce

  • 3 1/2 cups Zucchini

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1/2 cup Apple sauce

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 Butter and flour
  • 4 tsp Cinnamon, ground
  • 2 1/4 cups Granulated sugar
  • 1 tsp Salt
  • 4 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Nuts & Seeds

  • 1 cup Pecans

Found on afamilyfeast.com

Ingredients

• 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

Directions

• 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 ⅓ 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.