Preheat oven to 350 degrees Fahrenheit. Grease (3) 8x4” loaf pans set aside. Shred zucchini, place in colander. Sprinkle with salt and let sit 15 minutes. Place zucchini in a clean towel and roll up and squeeze out as much liquid as you can. You can prep your apples now or wait until you are ready to add to recipe.

In a large bowl combine flour, baking soda, cinnamon, nutmeg and salt. Set aside.

In another bowl add eggs and beat throughly, add oil, white and brown sugar and vanilla. Mix well.

Add wet ingredients to dry ingredients and mix well. Add zucchini, apples and pecans. Stir throughly, batter will be thick and stiff.

Spoon into 3 greased loaf pans. Bake at 350 degrees Fahrenheit for 45-55 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes then remove loaves to a wire rack to cool completely. If I am freezing the bread I first wrap it in plastic then aluminum foil and place it in a freezer bag.