Classic zucchini bread

You know it's the end of summer when you begin making zucchini bread to try to use up more of your zucchini! I have always loved zucchini bread; it's one of those classic treats. 

I'm sure there are many of you out there that have your favorite zucchini bread recipes. I enjoy how the bread uses a summer vegetable with some classic fall spices. It is a nice transition from summer to fall. 

This quick bread goes well with your morning coffee or tea, or as a snack anytime of day - I like it with a glass of apple cider. This recipe will make two loaves of bread, but is easily halved if you only want one (I just use one large egg and it works).

Zucchini bread
3 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 tablespoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground ginger
3 large eggs
1/2 cup unsweetened applesauce
1/2 cup olive oil
2 teaspoons pure vanilla extract
1/2 cup packed light brown sugar
1 cup granulated sugar
2-1/2 cups grated zucchini (unpeeled)
1/2 cup finely chopped walnuts

Butter or spray two loaf pans (8"x4" or 9"x5") and preheat the oven to 325 degrees.

In a medium bowl, whisk together the dry ingredients (flour to ginger). In a large bowl, whisk together the eggs, applesauce, oil, and sugars until the sugar dissolves. Add the dry ingredients to the wet and stir with a wooden spoon until almost combined. Add the zucchini and walnuts and gently stir until just combined.

Pour the batter into the loaf pan. Bake for approximately 50-55 minutes, or until the bread turns golden and an inserted toothpick can be removed cleanly. Cool in the pan on a wire rack for about 10 minutes. Remove from the pan and serve warm or at room temperature. Store any leftovers in an airtight container (after about a day, store in the refrigerator).