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Zucchini Muffins

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1 Zucchini Muffins on Fri Aug 16, 2013 11:31 am


My two grandchildren from Indiana are coming in the morning so I just had to make a batch of my always requested zucchini muffins. Man, they just love 'me. And they are so easy to mix up, worst is grating the zucchini but its such a soft vegetable it takes no time at all. I find it best to use the smaller zucchinis because you don't want the watery seedy part, makes the muffins too mushy and moist. I grated five 8" green zucchinis on a fine box grater, turning the zucchini around the seedy part, which I discarded. I grated it on top of a flour sack towel in a bowl (placed down in the sink) so I could twist and squeeze all the excess juice out of the grated vegetable. Then I dumped a small can of crushed pineapple in my mini chop and blitzed it.

I ended up with 4 dozen mini muffins and 9 regular size...just had to watch and adjust the baking time from 18 minutes for the mini's to about 27-28 minutes for the regular size.

Zucchini Muffins

2 c. Zucchini, grated & squeezed dry
1 sm. can Crushed Pineapple, pulverized

3 Eggs
2 c. Sugar
1 tsp. Vanilla
1 c. Oil

Add zucchini & pineapple purée and mix well.

3 c. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon

Whisk dry ingredients together and the stir into wet mixture.

Bake at 350 degrees.

Mini muffins - 18-20 minutes
Muffins - 27-30 minutes

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