Zucchini Pecan Bread


3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
4 tsp ground cinnamon
3 1/2 cups grated zucchini (use as little as 2 cups, as much as 4)
3 eggs
1/2 cup apple sauce
1/2 cup vegetable oil
2 1/4 cups sugar
4 tsp vanilla extract
1 cup chopped pecans


Preheat oven to 350 F. Butter and flour 2 baking pans. I used 9 inch pans.

In a medium bowl sift: flour, salt, baking soda, baking powder, and cinnamon. Stir gently to combine.

Shred the zucchini in another bowl. I used paper towels to squeeze out some of the liquid. I’ve made too many of these and ended up with a soggy mess in the middle!

In your mixer beat the eggs, applesauce, oil, sugar, and vanilla. Slowly add the dry ingredients (about 1/3 at a time) mixing as you go.

Gently fold in the zucchini and pecans. Pour half the batter into each prepared pan.

Bake 45-60 minutes or until a toothpick in the center comes out clean. Bake time will vary depending on how much zucchini you used.

Remove from the pans and cool on wire racks.

*Original recipe found here.