Prepare a food processor fitted with the grater attachment, and a standing mixer fitted with a metal beater.

Grease the loaf pans with butter and place them on a baking sheet lined with a Silpat mat or aluminium foil.

Preheat the oven to 350 degrees F.

Wash and dry the zucchini and chop away the ends. Shred the zucchini in the food processor. Gently squeeze the shredded zucchini if there is a lot of excess water.

In a medium bowl, combine the flour, salt, baking soda, baking powder and cinnamon. Stir well with a whisk.

In the bowl of a stand mixer, beat the eggs, applesauce, oil, sugar and vanilla extract. Mix very well.

Slowly add the dry ingredients (about 1/3 at a time), mixing as you go. Then beat well to fully combine.

Stir in the shredded zucchini into the batter and mix well with a spatula.

Pour the batter into the greased loaf pan and bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 60 minutes in a convection oven. The bake time will vary depending on how much shredded zucchini you add to the batter.

Remove from the pans and cool on wire racks.