Pineapple Zucchini Bread. Delicious!

Okay, so I've given up sandwich bread but I can't resist a delicious quick bread!
I wanted to eat this whole bundt loaf at one sitting...
Feel free to share your quick bread recipes in the comment section:)

Pineapple Zucchini Bread

Original recipe from Light & Tasty June/July 2007 magazine

Yields: One bundt pan or one loaf pan

Ingredients:

• 3/4 cup sugar
• 1/3 cup Jarrow Formulas Extra Virgin Coconut Oil
• 1/3 cup Applesauce
  
• 2 egg whites
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 cup shredded zucchini
• 1/2 can crushed pineapple, drained
• 1/3 cup chopped walnuts

Directions:

• Preheat oven to 350 degrees. Spray bundt pan with non-stick cooking spray.
• In a large mixing bowl, beat with a mixer-> the sugar, applesauce, coconut oil, egg whites, egg, and vanilla until well blended. Gradually beat into sugar mixture->flour, cinnamon, baking powder, baking soda. Stir in the zucchini, pineapple, and walnuts.
• Transfer mixture to bundt pan.
  
• Bake for 50 minutes or until toothpick inserted comes out clean.
  
• Let cool completely before taking out of the bundt pan.