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Zucchini Pineapple Muffins
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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)
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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.