Zucchini Pineapple Bread

Every year my ex mother in law and I would make things to store down for the winter.  She is a spunky delightful German woman - that I still spend time with and who can cook the most amazing food - she is the one who taught me most of the preserving and canning that I know.

We would make 20 loaves of zucchini bread, and then wrap them in plastic, then in foil.  This way they would store for months in the freezer - and you could pull them out and just savour! 
I have since modified the recipe - as I no longer eat wheat, oil, or refined sugar....

Ingredients

• 3 cups spelt flour  (try Oatmeal flour for a nice taste!)
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 3 tsp cinnamon
• 3 eggs  (this is where you can substitute that famous Gram Flour - remember the chickpeas? and water)
• 1 cup apple sauce (replaces oil)
• 2 cups cane sugar (not refined)
• 3 tsp vanilla extract
• 2 cups shredded zucchini
• 1 can diced pineapple

 Mixing and Baking

1.  Preheat oven to 325 degrees
2.  Grease two 9 x 5 loaf pans
3.  In a medium bowl mix flour, salt, baking powder, baking soda, and cinnamon.
4.  In a large bowl beat together eggs, apple sauce, vanilla, and sugar.
5.  Once mixture is creamy stir in shredded zucchini.
6.  Slowly mix together dry parts into zucchini mixture.
7.  Add pineapple and consider walnuts or pecans.
8.  Pour mixture evenly into loaf pans and place in oven.
9.  Bake for 45-60 minutes or until toothpick or other tester comes out clean when inserted into the center
     of the loaf.
10. Let bread cool for at least 20 minutes before serving.

When I make mine - I will take pictures!