Zucchini Loaf

Zucchini season has arrived! Our veggie garden has given us four awesome zucchini's so far and I'm looking forward to getting some more. Keep in mind that grated zucchini can be frozen to bake with through the whole year. All you have to do it squeeze out the excess liquid once it's thawed. I love zucchini (and free veggies!!!). My husband found an awesome zucchini loaf recipe online a few nights ago so we adapted it a bit and whipped up two loaves for an easy breakfast for when we had company this past weekend. Warning: there is a lot of sugar in this recipe but it was delish. I always put chocolate chips in my loaves but this one totally didn't need them (probably because of all the sugar).  Keep in mind this recipe makes two loaves. Hope you enjoy it as much as we did.

Yield: 2 loaves
Ingredients
3 cups flour (white or whole wheat)
1 teaspoon nutmeg
1 tablespoon cinnamon
1 teaspoon baking powder
l teaspoon salt
1 teaspoon baking soda
1/4 cup ground flax (optional)
3 eggs

1 cup white sugar

1 cup brown sugar

1 cup apple sauce (or veggie oil)
1 tablespoon vanilla extract
2 cups grated zucchini (packed!)  I used a food processor to make this way quicker!
walnuts (optional - I sprinkled on top but you can add up to 1 cup in recipe too)

Method
Preheat oven to 325 degrees F. Grease two loaf pans. Combine flour, nutmeg, cinnamon, baking powder, baking soda, flax and salt in a bowl and set aside. In a separate large bowl beat eggs, apple sauce (oil), vanilla, and sugars together. Add dry ingredients to the wet ingredients. Stir in grated zucchini. separate out into two greased loaf pans. Bake for about 45 minutes, until a toothpick comes out clean.