Zucchini Bread

This is my mom's zucchini bread, which I have made low-fat. Sadly, it's not low-calorie. Loaves disappear almost as soon as they are cool enough to eat in our house, which is saying a lot when you have a picky 2-year-old and 50-year-old.

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 2 loaves

Ingredients

• 3  large eggs
• 1⁄2 cup  vegetable oil
• 1⁄2 cup applesauce, unsweetened
• 2  cups zucchini, shredded
• 1 3⁄4 cups white sugar
• 2  teaspoons baking soda
• 1⁄4 teaspoon baking powder
• 2  teaspoons cinnamon
• 1  teaspoon salt
• 2  teaspoons vanilla
• 2  cups flour

Directions

1. Pre-heat the oven to 350°F.
2. Grease and flour two loaf pans, or spray with baking spray with flour.
3. Strain the zucchini.
4. In a large separate bowl, beat together the eggs, sugar, oil and applesauce.
5. Add all of the other ingredients to the bowl (baking soda, baking powder, cinnamon, salt, vanilla, and flour) and mix by hand. The batter will be cake-like.
6. Add the zucchini to the bowl and mix by hand.
7. Pour into the prepared loaf pans.
8. Bake for 45 to 60 minutes at 350 F, or until a knife inserted comes out clean.