Morning Glory Zucchini Bread for 10

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
2. Grate the zucchini and carrots. Place the zucchini in a clean kitchen towel and squeeze firmly over the sink until most of the liquid is gone. Note: Too much water leads to a gummy center.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Stir until no lumps remain.
4. In a separate large bowl, beat the eggs and brown sugar until pale. Whisk in the oil, applesauce, and vanilla until the mixture is silky and combined.
5. Fold the dry flour mixture into the wet ingredients using a spatula. Stir only until just combined.
6. Gently fold in the squeezed zucchini, shredded carrots, diced apple, raisins, coconut, and nuts.
7. Transfer the batter to the pan and smooth the top with your spatula.
8. Bake for 55–65 minutes until a toothpick comes out clean with a few moist crumbs.
9. Let the loaf cool in the pan for 10 minutes.
10. Transfer to a wire rack and cool completely (about 1 hour) until the loaf feels firm to the touch.