Zucchini Pineapple Bread

Preheat oven to 350 F and grease a 9×5 loaf pan or 4 mini loaf pans. Set pans aside.

In a medium sized bowl combine the oats and milk and set aside.

In a large bowl, whisk together the flours, brown sugar, baking powder, baking soda, cinnamon and salt. Add the shredded zucchini and dried cherries into the flour mixture.

Into the bowl with the oat mixture add pineapple, eggs, oil, yogurt, applesauce, honey, vanilla, and chopped pecans.

Add wet mixture into the dry ingredients and fold together just till moistened. Pour the batter into prepared loaf pan(s).

Bake for 60 minutes in the 9×5 pan or 35-40 minutes in the mini loaf pans, or until a toothpick comes out clean. Remove pan(s) from oven.

Cool bread for 5 minutes in the pan, then remove it from the pan and finish cooling on a wire rack. Cool completely before slicing the bread.