Healthy Zucchini Bread

Ok, this a healthier take on the Betty Crocker Version of This classic.

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups turbinado (raw) sugar
2/3 cup applesauce
2 TBS organic butter
1 medium ripe banana
2 teaspoons vanilla
4 Egglands Best Organic eggs
1 1/2 cups organic oat flour
1 1/2 cups organic flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired


1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
2. In large bowl, stir zucchini, sugar, applesauce, butter, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.

3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.

4. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack.

This version is super moist!