Pineapple Zucchini Bread

I don't know where the original recipe came from, but I modified to suit our tastes. Its another one I worked on when G was in his "only eating bread" phase. The zucchini doesn't lend any real flavor, just moisture and fiber. This bread freezes well. And....what better way to use up those grocery bags of zucchini that mysteriously appeared in your car while you were in the store during harvest season! Tip: Save the pineapple juice that's drained off to add to a smoothy, or make sweet and sour sauce.

Pineapple Zucchini Bread.
4 eggs
1 cup sugar
1 cup unsweetened applesauce
2 tsp vanilla
2 cups zucchini, coarsely grated
1 (8 1/2oz) can crushed pineapple, drained
3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
Cream sugar and applesauce together. Add eggs. Beat well. Add vanilla, zucchini, and pineapple. Stir. Add dry ingredients and mix well. Pour into 2 greased and sugared loaf pans. Bake at 350 degrees about 45 minutes, or until a toothpick comes out clean.