Zucchini Bread

If you are one of those folks who doesn't care for zucchini, I apologize for yet another zucchini recipe. But, tis' the season. And as a forewarning: this isn't the end of them :D There are at least four more queued up and ready to go... including the much anticipated zucchini brownies (recipe will be up early Friday am).

Zucchini Bread - adapted from Food That Says Welcome Cookbook
3 cups flour (2 ww, 1 ap)
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
Pinch of nutmeg
Pinch of ginger
3/4 cup chopped pecans and/or chocolate chips (optional - do one, both, or none - whatever suits your preference. I used 3/4 c. of both)
2 heaping cups shredded zucchini
1 cup white sugar
1/2 cup brown sugar
1 cup applesauce
1/2 cup milk
1/4 cup vegetable oil
2 tsp vanilla
3 eggs, beaten

1. Mix flour, baking soda, salt, cinnamon, nutmeg, ginger, nuts and chocolate chips in a large mixing bowl.

2. Combine remaining ingredients in a separate bowl until well mixed.

3. Add wet ingredients to dry ingredients. Mix until moistened.

4. Pour batter into greased loaf pans. I did one large and 2 mini. Bake at 350 for 30-35 minutes, until a toothpick inserted into the center comes out clean. Keep an eye on the mini loaves, they won't take as long.