Spicy Pineapple Zucchini Bread

I realized that I have Visiting Teaching appointments tonight and most of the ladies on my list are new to me. The thought process here is that I should not go empty handed. Since I had a gargantuan zucchini on the counter still waiting to be used, the decision was simple: zucchini bread it is. Here's a recipe that's different from your average zucchini bread! The oil can be substituted for applesauce if you so desire. I've done it both ways and it's delicious!

Spicy Pineapple Zucchini Bread

Preheat oven to 350 degrees.

In a large bowl:

3 eggs

1 cup oil

2 cups sugar

2 tsp. vanilla

2 cups shredded zucchini

1 can crushed pineapple (drained)

2 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

1 1/2 tsp. cinnamon

3/4 tsp. nutmeg

Mix well then add:

3 cups flour

Mix well again! Spray pans or muffin cups then shake cinnamon sugar in the bottom. Add the batter to the pan then sprinkle more cinnamon sugar liberally over the top. If baking loaves, bake for approximately one hour, or 25 minutes for muffins. Makes two loaves or about 24 muffins. You know they're done when the top is golden brown. This recipe makes very moist bread because of the pineapple!

*Tip*

We have found Saigon Cinnamon at Costco. It is a much stronger cinnamon. It is the kind Cinnabon uses in their cinnamon rolls! This kind of cinnamon really enhances the flavor of the zucchini bread!