Zucchini Muffins (Or Bread)

Ingredients

• 1-½ cup All-purpose Flour
• 1-½ cup Whole Wheat Flour
• ½ teaspoons Salt
• 2 teaspoons Baking Soda
• ½ teaspoons Baking Powder
• ½ teaspoons Cinnamon
• ½ teaspoons Nutmeg
• 3 whole Eggs, Gently Whisked
• 1 cup Vegetable Or Olive Oil
• 2 teaspoons Vanilla Extract
• 2 cups Shredded Zucchini
• 1 can (8oz) Crushed Pineapple
• 1-½ cup Granulated Sugar
• ¾ cups Chopped Pecans

Preparation Instructions

1. Combine all purpose and whole wheat flours, salt, baking soda and powder, cinnamon, and nutmeg in a medium bowl. (You can use 3 cups all-purpose flour if you don’t have any whole wheat, but I like the texture and “goodness” it adds to this bread.)
2. In a separate bowl, combine the eggs, oil, and vanilla.
3. Grate zucchini and place in a large bowl. This should take 1 1/2 or 2 zucchinis.
4. Add in the can of pineapple, including the juice. Then mix in the sugar, followed by the egg mixture. (It’s supposed to be soupy, don’t worry!)
5. Stir in the flour mixture and pecans.
6. Spoon batter into muffin tins that have been cooking sprayed and coated with flour.
7. Bake at 350 F for 20-25 minutes.

You can also use this recipe for bread. It will make 2 loaves. Those will bake at 350 F as well for 50 minutes.