The amazing zucchini loaf is not only delicious but oil-free. You would never know there is no oil as it is so moist.
Line or spray an 8 x 4” loaf pan with parchment paper or oil spray. I do both.
Shred the zucchini & put it in a nut milk bag or cheese cloth & drain. Set aside (does not need to be peeled)
Using a stand mixer or in a bowl by hand add sugar, applesauce, vanilla & yogurt & mix on speed 2 to combine well.
Now add all dry ingredients to the stand mixer & mix till everything is combined but no more. If mixing by hand, add dry ingredients to a bowl then combine the dry and the wet & stir to well combined. Whatever method you choose be sure not to over mix!
Add drained shredded zucchini to mixer & finally add the walnuts & mix only briefly just to combine. If mixing by hand fold both in till combined.
Pour into loaf pan & top with walnuts if desired.
Bake 350 for 75 minutes. Test with a knife as it should come out clean when done. If not continue cooking 10 more minutes at a time until the knife comes out clean. When I make a double-size loaf I cook for 1 hour and 30 minutes!