Zucchini Applesauce Bread

After my last post, a friend had pity on me and brought me some zucchini- so I finally got to make some zucchini bread! I was looking for a healthier version, with less oil and sugar than typical recipes call for. I stumbled across this GREAT version from Cooking Light Magazine, which incorporates applesauce in place of some oil. After reading the reviews, I made a few adjustments using their suggestions. I thought it was delicious and not tough as low fat stuff can be. Here is the recipe I made, which was a double batch. It made two large loaves and 12 muffins:

• 4 cups coarsely shredded zucchini
• 3 cups all-purpose flour
• 3 cups whole wheat flour
  
• 2 cups sugar
• 2 teaspoon baking soda
• 2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon baking powder
• 1 +1/2 cup applesauce
• 4 eggs
• 1 cup vegetable oil
• 2 tablespoona vanilla extract
• cooking spray

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.
3. Combine flour and next 5 ingredients (flour through baking powder) in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened. Divide batter evenly between loaf pans coated with cooking spray.
4. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.