No Reviews
You must be logged in to post a review.
Zucchini Pineapple Muffins
Description
Not your typical spiced zucchini baked good. These muffins are light, moist and downright delicious. The pineapple adds lovely texture and a bit of sweet tanginess.
Ingredients
- 3 whole Eggs
- 2 cups Sugar
- 2 cups Grated Zucchini (no Need To Peel)
- 2 teaspoons Vanilla Extract
- 1 cup Oil (vegetable Or Canola)
- 3 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 cup Crushed Pineapple
Preparation
Beat eggs until fluffy. Add sugar, zucchini, vanilla and oil. Blend well.
Add dry ingredients – mix well.
Add pineapple last.
Put in greased/floured pan or muffin cups.
Bake 350 degrees until done (cake – l hour, muffins 15-20 minutes)
Related Recipes
Easiest No-Knead Bread in a Dutch Oven
by Lindsay @ My Therapist Cooks in
Breads
by Lindsay @ My Therapist Cooks in
Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Sourdough Banana Muffins
by PW Food & Friends in
Breads
by PW Food & Friends in
Breads
Use up your excess sourdough discard/starter in these yummy banana muffins!
From...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
Sourdough Naan
by PW Food & Friends in
Breads
by PW Food & Friends in
Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet!
From Erica...
Prep: Cook:
Serves: 12 Level: Intermediate
One Comment
Leave a Comment
You must be logged in to post a comment.
begeman on 8.19.2009
Super easy and tasted wonderful. I made these without the muffin cups and it added a nice texture to the bottom part of the muffin. Next attempt I’ll add chocolate chips and see how that tastes.