3 1/4 cups all-purpose flour
2 tablespoons flax seeds (optional)
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon arrowroot powder (optional)
1 cup unsweetened applesauce
3/4 cup white sugar
1 cup packed brown sugar
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 1/2 cups shredded zucchini
1 1/2 cups walnuts (optional)
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9×5 inch loaf pans. Whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended; set aside. Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes (check at 60 minutes). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.