Apron and Recipe!

This is an apron my mom made for me and I just LOVE the pattern on the fabric! Isn't is wonderful? It fits perfect too so THANKS MOM!!! Hmmm, wonder what else I can get her to make for me?

And a few of you have asked for the Pineapple Zucchini Bread recipe so I thought I would just post here for everyone.
The recipe is from Taste of Home but I modified it to make it a bit healthier and my changes will be in (parenthesis).

PINEAPPLE ZUCCHINI BREAD
Makes 2 loaves (I actually made one full size loaf and used a 4 section mini loaf pan from Pampered Chef for the other)

Ingredients:
3 eggs (egg-beaters or sometimes I do half real egg and half egg-beaters)
2 C. finely shredded zucchini (I use more because I love zucchini!)
1 C. vegetable oil (substitute 1/2 cup of the oil for 1/2 cup applesauce)
1 can that is 8 ounces of crushed pineapple - drained
2 t. vanilla extract
3 C. all-purpose flour
2 C. sugar (substitute 1 cup of regular sugar with 1 cup Splenda)
2 t. baking soda
1 1/2 t. ground cinnamon
1 t. salt
1/2 t. baking powder
You can also add 1 cup of nuts and raisins but I leave them out.

Directions:
In a large bowl, combine eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients in a separate bowl and stir into egg mixture just until moistened. If using nuts and raisins add those at this time.
Pour into two greased loaf pans. Bake at 350 degrees for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

ENJOY!!!
Let me know if you make this recipe and how you like it!
-Stacie