Zucchini Bread/Muffins

3 eggs
2/3 cup applesauce
1/3 cup oil
2 cups sugar
2 tsp vanilla extract
2 cups shredded zucchini
1/2 cup shredded carrots
20 oz can crushed pineapple drained
3 cups flour
1/2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg

Combine eggs, applesauce, oil, sugar and vanilla in a mixing bowl and beat until thick and foamy. Add the zucchini, carrots, and pineapple and stir until blended.

In a separate bowl sift all dry ingredients together and combine with the egg mixture. Pour by approximate quarter cupfuls into a muffin pan or divide into two portions to two loaves of bread. Heat the oven to 350 degrees F. For bread, cook for one hour, for muffins, it's approximately 15-20 minutes, or when a toothpick comes out clean.

Makes two loaves or 24 muffins. A serving is one muffin or 1/12 of a loaf.

This is a really sweet bread which could easily be eaten as a breakfast or even a dessert.

To make it better for you, you can replace the remainder of the oil with applesauce (The original recipe calls for a cup of oil and no applesauce) and replace the sugar with splenda.

Number of Servings: 24

Recipe submitted by SparkPeople user KAYC1128.