Zucchini Bread

Yield: 2 loaves or approximately 24 muffins

3 eggs
1/2 cup olive or vegetable oil
1/2 cup applesauce
1 cup sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon lemon zest

Preheat oven to 350°F.
Butter two 8×4 inch loaf pans, liberally.

In a large bowl, beat the eggs with a whisk. Mix in oil, applesauce and sugar, then zucchini, lemon zest and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.