Zucchini Oat Bread

From a magazine-a little healther than the recipe I grew up with that had oil in it. You can add 1 cup chopped walnuts and or 3/4 cup raisins if you would like.

• Ready In: 1 hr 35 mins
• Serves: 16

Ingredients

• 1 1⁄2 cups sugar
• 2  teaspoons cinnamon
• 2 1⁄2 cups flour
• 1  cup rolled oats
• 1  teaspoon baking powder
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon baking soda
• 3  eggs
• 1  cup applesauce
• 1⁄4 cup butter, melted
• 1  teaspoon vanilla
• 2  cups zucchini, measured after shredding with skin

Directions

1. Preheat oven to 350 degrees. Coat a bread pan with nonstick spray. Combine 1 T sugar and 1/4 tsp cinnamon in a small bowl, set aside.
2. Combine all dry ingredients in a bowl.
3. In another bowl, beat the eggs until foamy, applesauce, butter and vanilla. Gradually add the flour mixture, beating on low speed just until combined. Stir in the zucchini by hand. Pour the mixture into two loaf pans, sprinkle with sugar cinnamon mixture.
4. Bake for 1 hour and 20 minutes or until a toothpick comes out clean. cool in pan on wire rack for 10 minutes. Remove from pan. cool completely on rack. Wrap and store overnight before serving.