Zucchini Walnut Bread (20 servings) 3 and 1/2 cups all-purpose flour 1 and 1/2 teaspoons baking soda 3/4 teaspoon baking powder 1 and 1/2 teaspoons cinnamon 1 and 1/2 teaspoons salt 4 large eggs 1 cup brown sugar - packed 1/2 cup white sugar 3/4 cup vegetable or canola oil 1/4 cup apple sauce 1 teaspoon vanilla extract 2 and 1/4 cups grated unpeeled zucchini (about 2 small zucchinis) 1 cup chopped walnuts 1/2 cup raisins - optional This recipe makes 2 loaves of zucchini bread. Preheat oven to 350 degrees. Prepare two 9 x 5 loaf pans by greasing with softened butter and dusting with flour. Tap out any excess flour. In a large bowl, mix together the flour, baking soda, baking powder, cinnamon and salt. In a separate medium bowl, beat the eggs. Add the brown sugar, white sugar, oil, apple sauce and vanilla. Stir until well combined. Add the egg mixture and grated zucchini to the dry ingredients. Stir gently until just mixed and moistened. Fold in the walnuts and raisins (if using). Pour equal amounts of batter into the two loaf pans. Bake at 350 degrees for 50 minutes to an hour - until a toothpick inserted into the center of a loaf comes out clean. Let the loaves cool 15 minutes before slicing and serving. If storing, cool loaf completely, wrap tightly in plastic wrap and freeze. Serve this zucchini bread warm with a generous smear of butter. It's fantastic out of the oven or I put a thick slice in the microwave for just 12 seconds to warm it up. Mr Breakfast would like to thank CornFlake for this recipe. Recipe number 3110. Submitted 4/24/2012.