Best Zucchini Bread!! (thanks Mrs. Lane in Monett)

Zucchini Pineapple Bread

• 3 eggs
• ½ cup (122g) of applesauce
• 1 cup sugar
• 2 tsp vanilla
• 3 cups flour
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 ½ tsp cinnamon
• ¾ tsp nutmeg
• 2 cups shredded zucchini
• 1 20oz can crushed pineapple drained

Preheat the oven to 350 degrees.

In large bowl, beat the eggs until frothy. Add dry ingredients and stir. Stir in the shredded zucchini and drained pineapple into the egg mixture and stir until just blended.

The batter makes 2 large loafs or 6 mini loaves. Bake the large loaves for about an hour, small loaves for around 40 minutes.