Pineapple-Zucchini Muffins


prep 0:15       total 0:40



3 eggs
2 cups sugar
1 cup oil
2 tsp. vanilla
2 cups coarsly shredded zucchini
1 can (8-1/2 oz.) crushed pineapple, drained
3 cups all-purpose flour
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ground cloves
3/4 tsp. nutmeg
1/2 cup finely ground pecans


Beat eggs in large mixing bowl until frothy. Beat in sugar, oil, and vanilla, continue until thick and foamy. Add soda, baking powder, salt, spices, and flour. Stir in pecans, pineapple and zucchini. Put 2/3 of amount into each lined muffin cup. Bake at 350°F for 20-25 minutes or until tester comes out clean.

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