Mom made these, and then I made these again three or four times right after Liana was born. It was my favorite middle of the night snack when she was a newborn, but really they are great anytime. They are moist and delicious, and keep for several days in tupperware. Or they can be baked, frozen and thawed out in small batches. Sometimes I'd have them cold, or sometimes in the microwave for 15 seconds or so. Usually with butter and a glass of milk. It's a great use for all the abundant zucchini this time of year, and is a nice variation from standard zucchini bread.
Zucchini Pineapple Muffins
3 c. flour
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 c. chopped pecans or walnuts
1 c. melted butter
2 c sugar (can be reduced a bit)
3 eggs
2 tsp. vanilla
2 c. grated zucchini
1 large (20 oz) can crushed pineapple, drained (original recipe called for a small can, but we like more)
Preheat oven to 350 degrees.
Combine flour, salt, baking soda, baking powder, cinnamon and nuts and set aside. Combine melted butter and sugar. Add the eggs, one at a time, whisking after each addition. Stir in zucchini, pineapple and vanilla. Add dry ingredients, stir to combine. Spoon into well greased muffin tins or muffin tins prepared with cupcake liners. I usually use an ice cream scoop to transfer the batter to the pans. Bake 20 minutes. Makes 24 muffins.
3 c. flour
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 c. chopped pecans or walnuts
1 c. melted butter
2 c sugar (can be reduced a bit)
3 eggs
2 tsp. vanilla
2 c. grated zucchini
1 large (20 oz) can crushed pineapple, drained (original recipe called for a small can, but we like more)
Preheat oven to 350 degrees.
Combine flour, salt, baking soda, baking powder, cinnamon and nuts and set aside. Combine melted butter and sugar. Add the eggs, one at a time, whisking after each addition. Stir in zucchini, pineapple and vanilla. Add dry ingredients, stir to combine. Spoon into well greased muffin tins or muffin tins prepared with cupcake liners. I usually use an ice cream scoop to transfer the batter to the pans. Bake 20 minutes. Makes 24 muffins.
