4 cups all-purpose flour
2 cups sugar
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 cup applesauce
1/2 cup vegetable oil
1 tablespoon vanilla extract
4 Ener-G egg replacers, mixed according to package directions
4 cups grated zucchini
With large mixing spoon, mix together dry ingredients until well combined. Add applesauce, vegetable oil, vanilla, and egg replacers and mix well. Stir in zucchini and mix well.
Bake in 2 prepared 9x5-inch loaf pans, in a 350 degree Fahrenheit oven for 55-65 minutes or until knife inserted in center comes out clean.
Cool 5 minutes in loaf pans. Turn loaves out of pans to cool on wire racks. Let cool on racks at least 20 minutes before slicing.
Note: I recommend greasing and flouring the pans instead of using cooking spray, as I have not had much success with removing quick breads from pans treated with cooking spray. If you use vegan stick margarine, save those margarine wrappers in the fridge for greasing pans.