Preheat oven to 350 degrees. Grease a 9x5 loaf pan.
Grate the zucchini and then place in kitchen towel or cheesecloth to ring out any excess moisture.
In a large mixing bowl, combine the flour, baking soda, baking powder, salt and cinnamon.
In another bowl, mix together eggs, honey, oil, applesauce, and vanilla.
Pour the wet ingredients into the dry ingredients until just combined. Fold in the zucchini and pineapple.
Divide batter between the loaf pans and bake for 50-60 minutes or until a toothpick comes out clean. The time varies, depending on your oven.
Cool in pans for 10 minutes and then remove from pan to cool completely.
Store in the cooled bread in the fridge for 3-5 days or in the freezer for up to 2 months.