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Pineapple Zucchini Loaf

Reviewed: Aug. 12, 2012
I made this with one cup of nuts, and I exchanged 1/2 cup of applesauce for 1/2 cup of oil. I decreased the sugar by 1/2 cup to compensate for the applesauce's sweetness and the bread was just sweet enough. This is now my go-to recipe for zucchini bread. I make one loaf to be eaten now and 12 muffins (baked for 25 minutes) to freeze and enjoy later.
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