2 1/2 cups shredded zucchini
1 cup applesauce
1/2 cup canola oil
3 eggs, lightly beaten
2 tsp vanilla extract
1 cup sugar
3 cups whole wheat pastry flour
1 tsp salt
1 Tbsp ground cinnamon
1 tsp baking soda
1/4 tsp baking powder
1/2 cup chopped walnuts
Preheat oven to 350 * F. Oil two (8-in x 4-in) loaf pans and line the bottom of each with parchment paper. I also use my large muffin pan to make zucchini muffins.
Mix zucchini, applesauce, oil, eggs, vanilla, and sugar until well blended. Stir in remaining ingredients except the walnuts until well blended. Fold in walnuts. Divide batter evenly among prepared pans. Bake 50-60 minutes until an inserted toothpick comes out clean. Cool for 10 minutes before removing loaves and cooling completely on wire racks.
Yield: 2 loaves or 16 large muffins
More of Nana's recipes.
