Spicy Pineapple Zucchini Bread/Muffins

• 3 eggs
• 1/2 c. vegetable oil
• 1/2 c. apple sauce (you can just use 1 c. vegetable oil if you don't have apple sauce)
• 1 1/2 c. sugar
• 2 tsp. vanilla
• 1 small can (8 oz.) crushed pineapple (I use no sugar added)
• 2 c. shredded zucchini
• 3 c. flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. baking powder
• 1/4 tsp. nutmeg
• 1 c. finely chopped nuts

Beat the first 5 ingredients together until foamy. Stir in the rest of the ingredients. Bake 2 loaves of bread on 350 degrees for about 50 minutes or 24 muffins for 20 - 25 minutes.

*To make this recipe gluten free, replace the 3 cups of flour with 2 cups of your favorite gluten free flour blend and 1 cup of millet flour. Add 1 tsp. of xanthan gum.

• Yields: 2 loaves of bread or 24 muffins
• Preparation Time: 30-60 minutes