With the local farmer’s market over flowing with summer squash, zucchini in particular, it is time to start baking and freezing.

This zucchini bread recipe is a favorite of mine. Let me know what you think and feel free to share your zucchini recipes with us.

Super Moist Zucchini Bread

Ingredients:

•  3 eggs
• 1/2 cup vegetable oil
• 1/2 cup apple sauce
• 1 1/2 cups granular sugar
• 2 teaspoons vanilla extract
• 2 cups grated zucchini (fresh or frozen-thawed)
• 3 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped nuts (optional)

Crumb topping: (optional)

• 2/3 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 6 Tablespoons unsalted butter

Directions:

Preheat oven to 325 degrees F ( 165 degrees C). Grease two 8×4 inch loaf pans.

In a large bowl, beat eggs until light and frothy. Mix in oil and sugar and vanilla. Stir in zucchini. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter among prepared pans.

Bake for 45 to 60 minutes, or until done.

Directions for Crumb Topping:

Process dry ingredients in food processor until well combined and oats are finely ground. Add butter and pulse until dime size clumps form. After 20 minutes of baking, sprinkle topping over bread. (If you add the topping before the bread has started baking, the topping will soak into the bread.)

Note: This bread is great for freezing. Do not add crumb topping if you are going to freeze bread. The topping becomes sticky when thawed.