Eggless Zucchini Bread

I just found out that my baby girl is allergic to eggs.  So, I am on the quest to create eggless meals.  Here is my first attempt at eggless Zucchini bread.  I must say it was very successful!


Ingredients

3 cups all-purpose flour

3 tablespoons flax seeds (optional)

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon baking powder

1 cup unsweetened applesauce (I ran 3 apples through my Vitamix)

3/4 white sugar

3/4 cup packed brown sugar

3/4 cup vegetable oil

2 teaspoons vanilla extract

2 1/2 cups shredded zucchini (about 3 medium size)

Directions 

•  Grease and flour two 9x5 inch loaf pans. Whisk together the flour, flax seeds, salt, baking soda, cinnamon, and baking powder in a bowl until evenly blended; set aside.
• Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

*I also made them into muffins.  I baked at 325 degrees for 20 - 25 minutes.