Zucchini Walnut Poppy Seed Bread

Preheat oven to 350ºF. In a medium bowl, mix together the flours, cinnamon, nutmeg, baking powder, baking soda and salt. Set aside. In a large bowl, mix together the sugar, oil and applesauce. Mix in the egg and vanilla. Fold in the zucchini.

Add the dry ingredients to the wet and stir just to combine. Mix in the walnuts and poppy seeds; do not over mix.

Spray a loaf pan with Baker’s Joy and pour batter into the pan. Bake for 45-50 minutes, or until an inserted toothpick comes out clean (or to your liking). Cool pan on its side on a cooling rack. Serve.

Makes 1 loaf or 12 muffins. Easily double recipe for 2 loafs.

For more photos, see the related blog post.