Can be made in the Zo, but I don't usually.  A great recipe for that extra garden zucchini, and it freezes well.   One good size zucchini should be enough for 2 1/2 cups.  If you have extra, freeze it and add to soups, stews. 

 

Ingredients

3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1½ teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
3 large eggs
1/2 cup unsweetened applesauce
1/4 cup vegetable or canola oil
3/4 cup packed light brown sugar
3/4 cup granulated white sugar
2 teaspoons vanilla extract
2½ cups shredded zucchini
One 8.5-ounce can crushed, unsweetened pineapple, in its own juice (drained)

Directions

Place the oven rack in the middle position and preheat the oven to 350 degrees F. Spray two 8x4-inch loaf pans with nonstick spray.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt.

In a large bowl, whisk together the eggs, applesauce, oil, sugars, and vanilla. Stir in the zucchini and pineapple. Then stir in the dry ingredients, a little at a time, just until the batter is moistened and incorporated. Don't over-mix.

Divide the batter between the two prepared loaf pans. Bake 50 to 60 minutes, or until the edges pull away slightly from the sides of the pan and a toothpick inserted in the center comes out clean. Let the bread cool in the pans for at least 20 minutes before removing them to a wire rack to cool completely. This bread will keep well at room temperature for up to three days.