2 cups coarsely shredded zucchini
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 cup applesauce
1/3 cup vegetable oil
1 tablespoon vanilla extract
1/2 cup nuts and/or: 1 cup shredded carrot (optional)
Preheat oven to 350°F.
Place shredded zucchini on layered paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside. Don’t dry excessively. (Do the same with shredded carrot if you decide to add it.)
Combine zucchini, applesauce, egg, oil, and vanilla in a large bowl.
Combine flour, sugar, baking soda, salt, ground cinnamon and baking powder in a medium-sized bowl. Slowly add to the wet mixture until blended well.
Divide batter evenly between two 7 1/2 x 3-inch loaf pans you have coated with cooking spray. Bake both loaves in the oven for 1 hour and 15 minutes. They’re done when you can insert a toothpick and it comes out clean. Let cool in pans 10 minutes on a wire rack; remove bread from pans, and let cool completely on wire rack.