This zucchini bread isn’t necessary healthy but it’s delicious, and my family absolutely adores it. In fact, my daughter has been a huge fan of it since she was old enough to eat solids. It will keep for about a week on the counter and a bit longer in the fridge.
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Mix flour, salt, baking powder, soda, and cinnamon together in a medium bowl.
Beat eggs, oil, apple sauce, vanilla, and sugar together in a large bowl. Slowly add flour mixture to the creamed mixture, mixing it in thoroughly as you go. Stir in zucchini until well combined. Pour batter into prepared pans.
Bake 45- 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 10 minutes. Remove bread from pan, and completely cool.