Zucchini Bread

Now that fall weather has arrived, I've been in the mood to bake.  A few weeks ago I made a caramel apple blondie pie featured in my Southern Living.  Yesterday, I made a couple loaves of zucchini bread.  The zucchini bread came out really well, so I wanted to make sure I memorialized the recipe.  It's a modified version of this recipe.

I also realized the trick for getting Jason to eat my baked goods - cut the sugar at least by half if not more.  :)

Ingredients

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 teaspoon salt

2 eggs
1 mashed banana
1/2 cup vegetable oil
1/2 cup unsweetened apple sauce
1 cup sugar
1/4 cup brown sugar
3 teaspoons vanilla extract

3-4 cups shredded zucchini
1 cup chopped walnuts

Directions

1. Sift the first 5 ingredients together.

2. In a separate bowl, mix the next 7 ingredients together.

3. Add the dry ingredients from the first bowl to the wet ingredients in the second bowl.  Mix well.

4. Stir in the zucchini and walnuts.

5. Bake 65 minutes on 325 degrees.

6. Voila!  Let cool and then enjoy!