Super Moist Zucchini Bread

3 cups grated zucchini

3 cups all-purpose flour

3 tablespoons ground cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup unsweetened applesauce

3 tablespoons vanilla extract

3 eggs

3 tablespoons butter, melted

1 cup chopped walnuts

Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans or 2 12-cup muffin pans.

Place the zucchini in a strainer and set aside to drain into a bowl or sink.

Sift the flour, cinnamon, baking soda, baking powder, and salt together in a large bowl. Create a well in the middle of the flour mixture; combine the applesauce, vanilla, eggs, butter, walnuts, and drained zucchini in the center of the well. Mix until all ingredients are combined into a batter; pour into the loaf pans.

Bake the loaves in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for loaves or 25 minutes for muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.