Step 1

Grate the zucchini and then place into a kitchen towel or cheesecloth to ring out any excess moisture.

Step 2

Once excess moisture is wrung out, measure out 1.5 cups of loosely packed shredded zucchini. Gently press or pat, on the zucchini when placing it into the measuring cup.

Step 3

Preheat oven to 350 degrees. Grease a 9x5 loaf pan.

Step 4

In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.

Step 5

In another bowl, mix together eggs, honey, oil, applesauce, and vanilla.

Step 6

Pour the wet ingredients into the dry ingredients, and stir until just combined. Fold in the drained zucchini and drained pineapple.

Step 7

Pour batter into prepared loaf pans and bake for 50-60 minutes or until a toothpick comes out clean. The time varies, depending on your oven.

Step 8

Cool the bread in the pan for 10 minutes on a baking rack, and then remove from the pan to cool completely.

Step 9

Store the cooled bread in the fridge for up to 5 days.