Preheat oven to 350 degrees F.
Grease and flour two 8”x4” loaf pans.
In a Kitchen Aid stand mixer bowl, sift together flours, salt, baking soda, baking powder and cinnamon.
Use paddle attachment, and mix gently to combine.
Shred zucchini, and make sure your cups are fully packed
Pour dry ingredients into bowls, then in the Kitchen Aid bowl beat eggs
Add in applesauce, oil, sugar and vanilla extract. Mix well.
Slowly add the dry ingredients, then using paddle attachment mix to combine fully.
Use a rubber scraper to stir in shredded zucchini and chopped nuts.
Pour half of the batter into each prepared pan.
Bake for 45 to 60 minutes (took the full 60 minutes for me) or until a toothpick inserted into the center of the loaf comes out cleanly. The more zucchini you use, or the wetter it is, the longer the bake time needed.
Remove from pans and cool on cooling rack.
Slice and enjoy!