Spicy Pineapple Zucchini Bread

3 eggs
1/8 c. vegetable oil
3/4 c. applesauce
2 c. sugar
2 t. vanilla
2 c. coarsely shredded zucchini or yellow squash
8-1/4 oz. can crushed pineapple, drained

2 c. flour (great with wheat flour)
1 t. salt
2 t. baking soda
1/2 t. baking powder
1-1/2 t. cinnamon
1/2 t. nutmeg
1 c. chopped walnuts (optional)

Blend all ingredients from eggs to walnuts. Sift all dry ingredients and blend with everything else. Bake in 2 loaf pans sprayed with non-stick baking spray. (Bottom of the loaf pan can be lined with a piece of wax paper or parchment paper, if desired.)

Bake at 350° for approximately 50 minutes (test for doneness).

Cool 10 minutes and remove from pan.

They freeze very well.