MMM..... Zucchini Bread

Its that time of year when all of us who planted a garden are harvesting zucchini the size of baseball bats, well assuming the gophers didn't eat your whole garden.  That is a story for another day.  If you didn't plant any I am sure those that planted some are trying to pawn some off on you.  I would suggest locking your car doors at church to prevent such items being left in your car.  I have my grandparents supplying me right now.  You will notice in the picture that some of this is in muffin pans.  After my EUREKA moment that you can read about here.  I have been trying to come up with breakfast items I can stick in the freezer for later breakfasts when cereal won't do.  So I have been doing half in a loaf and 1/2 in muffins that I am freezing. (Thanks for the idea Kristen)
I am sure everybody has the perfect recipe, I am here to tell you, YOU DON"T!! 

I have tried multiple recipes in the past until I found this one.  It is so moist and the perfect amount of sweet.  I LOVE cinnamon.  Like I want to marry it, okay I don't but you get the idea.  This recipe calls for a lot of cinnamon.  I got the original recipe here at allrecipes.com.  Make it her way or try my slightly more nutritious version.
Zucchini Bread

3 eggs
1/2 cup applesauce
1/2 cup vegetable oil
1-1 1/4 cups white sugar
2 cups grated zucchini
2 tsps vanilla
3 cups flour
3 tsp ground cinnamon
dash of nutmeg
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup chopped nuts (optional)
Preheat oven to 325.  Grease 2 8x4 inch loaf pans.  In a large bowl beat eggs until light an frothy.  Mix in oil, applesauce, and sugar.  Stir in zucchini and vanilla.  Combine all dry ingredients in a separate bowl.  Mix into egg mixture and stir until combined.  Divide batter into prepared pans and bake for 60-70 minutes.