Zucchini Nut Muffins with Pineapple
Ingredients
- 3 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 2 eggs
- 2 cup sugar
- 1 cup oil (vegetable or canola)
- 2 cup shredded/grated zucchini (about 1 large, 2 medium zucchini) *No need to squeeze out the liquid.*
- 1 cup crushed pineapple, not drained
- 1 cup chopped walnuts
Instructions
- In a small bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice. Set aside.
- In a mixing bowl, beat together the eggs, sugar and oil until combined. Stir in the zucchini and pineapple.
- By hand, fold in the set aside flour mixture and nuts. Spoon batter into greased or lined muffin tins, about 3/4 full.
- Bake at 350 degrees for 15-20 minutes, until lightly golden brown on top and a toothpick inserted in the center comes out clean.
Notes
And by the way, would somebody please remind this not-to-bright pregnant mama that the next time she bakes for the freezer, baking half of the zucchini muffins in foil muffin liners is probably not the greatest idea. So much for defrosting those babies for a few seconds in the microwave!