This Cinnamon Zucchini Bread makes great use of your excess summer squash and delivers a sweet and delicious breakfast bread that pairs well with coffee.
Preheat oven to 325 degrees F. Grease two bread loaf pans, a 9x13 inch baking dish, or line muffin tins, depending on your baking preference.
In stand mixer, beat eggs until fluffy, about 1 minute. Beat in sugar, melted butter, apple sauce, and vanilla.
In separate bowl, combine flour, baking powder, cinnamon and pumpkin pie spice. Gradually stir dry ingredients into wet ingredients until combined. Fold in zucchini and walnuts. Transfer mixture to the prepared dish(es). Top with a thin layer of brown sugar for a sweet and crunchy top, if desired.
Bake 45 minutes in preheated oven or until a toothpick inserted into the center comes out clean.