My new favorite zucchini bread!

My mother-in-law (yes, that's right) made this zucchini bread while visiting last week. It is REALLY fabulous, lower in fat than most recipes I've tried, contains whole wheat flour, and has flavor hints of gingerbread. She couldn't find our loaf pans, so she baked it in a Bundt pan which made a lovely dessert presentation. Overall, highly recommended.

Ingredients
• 3 eggs
• 3/4 C. applesauce
• 1/4 C. oil
• 2 C. granulated sugar
• 1 Tbs. vanilla
• 1 C. whole-wheat flour
• 2 C. all-purpose flour
• 1 tsp. salt
• 1 tsp. soda
• 1 Tbs. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. cloves
• 1/2 tsp. allspice
• 1/4 tsp. ginger
• 1/4 tsp. baking powder
• 2 C. zucchini, peel if desired, grated
• 1 C. nuts, chopped, if desired
Directions
Preheat oven to 350 degrees. Cream together eggs, oil, and applesauce. Add sugar and vanilla. Add dry ingredients and mix well. Stir in zucchini. Grease and flour loaf pans. Large loaf pans bake for 50 minutes or until a toothpick comes out clean. Small loaf pans bake approximately 25-30 minutes or until a toothpick comes out clean. Remove from oven to cooling racks and let cool until slightly warm before removing.