Zucchini Bread

School has started up again, and that means it's close to FALL! I don't know why, but I always want to cook more when it's fall (okay, I know why... pumpkin, pecans, chili's & soups, sweets for the holidays, warm ovens on cooler days...).
My mom just came for a visit and we hunted for a zucchini bread recipe that had the right spices. We found a delicious one, and just changed the spices up to get what we were craving. I present to you, not one, but two tasty zucchini bread loaves!

 Zucchini Bread

Yields: 2 loaves
Prep time: 20 min.
Cook time: 60 min.

• 3 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2-3 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 3 1/2 cups grated zucchini (can use as few as 2)
• 3 eggs
• 1/2 cup applesauce (or you can omit this and do 1 cup oil)
• 1/2 cup vegetable oil
• 2 1/4 cups sugar
• 4 tsp vanilla extract
• 1 cup chopped pecans

1. Preheat oven to 350 degrees F. Grease two 8"x4" loaf pans.
2. Shred zucchini, lightly packing it down as you measure it.
3. In the bowl of a stand mixer, beat eggs, applesauce, oil, sugar, and vanilla. Mix very well.
4. In a medium bowl, sift together flour, salt, baking soda and powder, and spices. Stir gently to combine.
5. Slowly add the dry ingredients, mixing as you go, then beat well to fully combine. 
6. With a rubber scraper, stir in shredded zucchini and pecans into the batter and mix well.
7. Pour half of the batter into each prepared pan. 
8. Bake for 45 to 60 min. or until a toothpick inserted into the center of the loaf comes out cleanly.
9. Remove pans and cool on wire racks.