Zucchini Bread: Hijacked and Adapted

Professor Anagnost was kind enough to bring in some zucchini bread during our last class and it coincided with a current zucchini bread roll I've been on. I wanted to share my recipe which I borrowed and adapted from Allrecipes.com.

Makes two loaves.
Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• a pinch of nutmeg
  
• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup Trader Joe's apple or apricot sauce
  
• 2 1/4 cups white sugar - feel free to replace with raw cane sugar or mix white and brown
  
• 3 teaspoons vanilla extract
• 2 cups grated zucchini (make sure you peel it first and don't squeeze out any liquid)
  
• 1 carrot, grated
  
• 1 cup chopped walnuts or pepitas

Directions

1. Grease and flour two loaf pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, fruit sauce, vanilla, and sugar together in a large bowl (you can easily do this by hand with a wooden spoon if you don't have access to an electric beater). Add sifted ingredients to the creamed mixture, and beat (or stir) well. Stir in zucchini, carrots, and nuts/pepitas until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean (best to begin checking every five minutes once you have baked for 40 minutes). Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.