Shred zucchini and lightly pack it down as you measure it. set aside.

Preheat oven to 350 degrees F.

Using two 8”x4” loaf pans or one bundt pan, Prepare baking dish(es) by spraying or generously buttering pan(s) and coating lightly with flour.

In a medium bowl, whisk together dry ingredients flour, sugar, brown sugar, salt, baking soda, baking powder, and cinnamon.

In a separate bowl using a mixer beat eggs, applesauce, oil, and vanilla. Mix very well.

Slowly add the dry ingredients (about 1/3 at a time) to the wet ingredients mixing as you go until fully combined.

Fold in nuts, With a rubber scraper or wooden spoon, into the batter and mix well.

Drain pineapple and fold it and the grated zucchini in.

If making loaves, pour half of the batter into each prepared loaf pan. If making in a bundt pan, pour all of the mixture in pan.

Bake for 50 to 60 minutes (depending on oven and amount of zucchini added) or until a toothpick inserted into the center comes out clean.

Remove from the pan(s) and cool on wire rack.

Enjoy!