Pumpkin Zucchini Bread/Muffins

6 eggs
2 1/2 cups sugar
1 cup brown sugar
15 ounce can pumpkin
1 1/2 cup applesauce
1/2 cup coconut oil, melted
2 Tablespoons vanilla
6 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3/4 teaspoon cloves
4 cups shredded zucchini (uses ~4)

Preheat oven to 350 degrees.

In mixing bowl, combine eggs, brown sugar, and sugar. Add pumpkin, applesauce, coconut oil and vanilla.

In separate bowl, combine remaining dry ingredients. Slowly add to pumpkin mixture and mix well. Fold in shredded zucchini.

Topping:
1/2 cup brown sugar
1 teaspoon cinnamon

Combine brown sugar and cinnamon for topping in small bowl.

FOR BREAD:
Pour 1/2 batter into 4 greased 9x5-inch bread pans. Sprinkle 1/2 cinnamon sugar on top of each loaf evenly across 4 pans.

Bake at 350 degrees for 45-50 minutes. Cool 15 minutes in pans and carefully remove to wire rack.

FOR MUFFINS (my fave!):
Pour batter into greased muffin pans to about 3/4 full (or a little more if you like more muffin top). Sprinkle top of each muffin with cinnamon sugar.

Bake at 350 degrees for 20 minutes. Cool 5-10 minutes in pans and carefully remove to wire rack.

It made 36 muffins.