Zucchini Bread

Did you know it's officially zucchini season? I've noticed the super markets are overwhelmed with them lately since I practically ran into the bin and one of the little guys nearly jumped into my cart. Soooooo...when life gives you zucchini - make some zucchini bread. I've been making this one for years and it's a fool proof recipe for a moist bread with the perfect amount of sweetness. Every time I serve this it always receives high reviews and no one can tell it's a "healthy" version - I guess till now. Give this one a try if you're tryin' to figure out what to do with all those leftover zucchs.

Zucchini Bread
2 loaves, 28 servings
1 serving = 131 calories
Recipe from Cooking Light

2 cups coarsely shredded zucchini
3 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon

1/4 teaspoon baking powder
3/4 cup applesauce
1/2 cup egg substitute
1/3 cup vegetable oil
1 tablespoon vanilla extract
cooking spray

1. Preheat oven to 350 degrees.
2. Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.
3. Combine flour and next 5 ingredients (flour through baking powder) in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened. Divide batter evenly between 2 (71/2 x 3-inch) loaf pans coated with cooking spray.
4. Bake at 350 degrees for 35-45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.