Applesauce makes zucchini bread moist

(Zucchini bread is a great way to use up the big squash that got away from you in the garden)

Zucchini is such a versatile vegetable, and lord knows it is such a prolific garden crop.
At least this year's garden is producing plenty of zucchini, which when picked young is delicious in a variety of recipes.

But sometimes there is that errant zuke that gets lost under a canopy of leaves, and before you know it, you've got a baseball bat-sized squash on your hands.
Most of those big boys make their way back into the compost heap, but not all. The big zucchinis can be quartered to remove the seeds and the flesh grated for use in pancakes and baked goods.

Spiced zucchini bread is a perennial favorite that makes great use of the big-boy zukes.
For this recipe, I substituted applesauce in place of the oil or shortening. It makes for a lighter, less fattening bread and I also get to use the applesauce I had frozen from last season, which I stored in 1-cup containers in the freezer — perfect for bread and cake recipes.

So if you have a gardening neighbor who is trying to get rid of those overgrown zucchinis, take some and grate away. I also freeze the grated zucchini, which I let sit for a while and then squeeze out the excess water, in 1-cup portions for recipes throughout the year.

Applesauce Zucchini Bread with Walnuts and Dried Cranberries

Makes two loaves.

1. 2 cups grated zucchini
2. 1 cup unsweetened applesauce
3. 1 cup whole wheat flour
4. 2 cups white flour
5. 1/2 cup sugar
6. 3 tablespoons brown sugar
7. 3 eggs
8. 2 teaspoons baking soda
9. 1/2 teaspoon baking powder
10. 1/2 teaspoon salt
11. 1 teaspoon vanilla
12. 1/2 cup chopped toasted walnuts
13. 1/2 dried organic cranberries
14. 1/2 teaspoon cinnamon
15. Grating of nutmeg
16. Dash of cloves
17. Butter and flour for greasing loaf pans

• Let the grated zucchini sit a while and then squeeze out the excess water.
• Mix together the flours, baking soda, baking powder, salt and spices. Set aside.
• In the bowl of a mixer or using a hand whisk and a big bowl, mix the sugars and eggs; add the applesauce and vanilla.
• Add the flour mixture in thirds, folding it in with a spatula.
• Add the zucchini and mix well, but do not overbeat.
• Fold in the nuts and cranberries.
• Divide the batter between two loaf pans that have been buttered and floured.
• Bake in a preheated 350-degree oven for about 50 minutes until a toothpick inserted in the center come out clean.
• Let the loaves sit in the pans on a rack for 10 minutes then remove them from the pans and allow to cool.

Enjoy warm with a dab of cream cheese or nothing at all.
The loaves also freeze nicely; make sure they are thoroughly cooled before freezing.