One 8.5-ounce can crushed, unsweetened pineapple in its own juice, drained
Place the oven rack in the middle position and preheat the oven to 350 degrees F. Spray two 8×4-inch loaf pans with nonstick spray.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt.
In a large bowl, whisk together the eggs, applesauce, oil, sugars, and vanilla. Stir in the zucchini and pineapple. Then stir in the dry ingredients, a little at a time, just until the batter is moistened and incorporated. Don’t overmix.
Divide the batter between the two prepared loaf pans. Bake 50 to 60 minutes, or until the edges pull away slightly from the sides of the pan and a toothpick inserted in the center comes out clean.
Let the bread cool in the pans for at least 20 minutes before removing them to a wire rack to cool completely. This bread will keep well at room temperature for up to three days.
Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach