This zucchini loaf recipe is moist and delicious and what a super way to use up some of that prolific growing zucchini. Its tasty as is, or you could even add some chocolate chips to this.
Preheat the oven to 350ºF.
Grease 2-5x9 inch loaf pans with butter and dust with flour. Set aside.
Using a grater, shred zucchini. Drain off any excess liquid and set aside.
In a medium size bowl, beat the eggs.
Add sugar, apple sauce and vanilla. Mix until well combined.
Add shredded zucchini and mix until combined. Set aside.
In a separate medium bowl, combine flours, baking powder, baking soda, cinnamon and salt. Mix until well combined.
Pour the wet ingredients into the dry and gently fold together until just combined.
Carefully pour the batter evenly between the 2 prepared loaf pans.
Bake for 35-45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove from oven and place onto cooling racks.
Allow loaves to cool for 10 minutes before removing them from the loaf pans.
Cool completely before slicing.