My Best Zucchini Bread

This is by far the best I've ever had. It came out light and moist and deliciously flavorful! Deb, I'm sending one with you on the ATL trip. This one's a definite keeper!



My Best Zucchini Bread

2 cups sugar **See note**
1 cup vegetable oil
3 eggs
2 teaspoons vanilla - might be 3 tsp. LittleOne was helping me make this and she might have spilled a little extra into the bowl :)
2 cups shredded zucchini
1/2 cup diced apples ** see note**
1/2 cup applesauce
1/3 cup orange juice
3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon nutmeg
1 1/2 teaspoons cinnamon


Preheat oven to 350*. In large bowl, mix sugar, oil, eggs, and vanilla. Beat until well blended. Add zucchini, apples, applesauce and orange juice; stir well. Combine flour with next 5 ingredients. Add to zucchini mixture; stir well. Add nuts; stir gently to combine. Pour into 2 greased and floured 9in loaf pans. Bake for 60-70 mins; till toothpick comes out clean. Let cool in pans 10 minutes. Remove from pans and let cool completely.

** Sugar Note**
Substitute agave for sugar


**Apple Note**
(I used one of the little lunch pack fruit cup diced apples, drained. They're already soft and after the first run thru with this recipe, I was looking to make it a little lighter and more moist. The first try came out heavy. Well-flavored, but heavy and dense. These apples just happened to already be in my pantry for school lunches, so I grabbed one and it was PERFECT. The only pic I could find was the diced pears, which would be a yummy substitution for sure!)