An incredibly moist and flavorful muffin recipe, packed with grated zucchini, crushed pineapple, nuts, and warm spices. This large-batch recipe is perfect for sharing or freezing.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 3 | Eggs |
| 1 Cup | Oil |
| 2 Cups | Sugar |
| 2 Tablespoons | Vanilla |
| 2 Cups | Grated Zucchini |
| 1 (8.5 oz) Can | Crushed Pineapple (with juice) |
| 1 Cup | Chopped Nuts |
| 3 Cups | Flour |
| ½ tsp | Salt |
| 2 tsps | Baking Soda |
| 1 ½ tsps | Baking Powder |
| 1 ½ tsps | Cinnamon |
| ¾ tsp | Nutmeg |
| 1 Cup (Optional) | Raisins |
Instructions
- Preheat your oven to 350°F (175°C). Line muffin tins with paper liners or grease them well.
- In a large bowl, beat the eggs, oil, sugar, and vanilla together until the mixture is thick and creamy.
- Stir in the grated zucchini, the can of crushed pineapple (undrained), and the chopped nuts.
- In a separate bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing with a spatula until just combined. Be careful not to overmix.
- If using, gently fold in the raisins.
- Fill the muffin cups about two-thirds full.
- Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Note
This recipe makes about 40 muffins. Allow muffins to cool in the tins for a few minutes before transferring them to a wire rack to cool completely. The card notes that “These muffins freeze nicely.”
