Zucchini Muffins (Large Batch)

"I've never counted how many muffins this makes, but it makes a lot! Recipe can easily be halved for a smaller quantity. These muffins keep very well in the freezer. While the recipe calls for 'chunk' pineapple, I prefer to buy the sliced rings and cut them to my own size preference, which is smaller then what is in the 'chunk' cans."
 
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Ready In:
40mins
Ingredients:
12
Yields:
1 large batch
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ingredients

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directions

  • Cream eggs, sugar and oil. Add zucchini, pineapple, and nuts then mix.
  • In a separate bowl combine flour, baking soda, baking powder, nutmeg, cinnamon and salt. Mix well.
  • Pour liquid mixture over dry ingredients and mix just until ingredients are combined.
  • Bake at 350 degrees for approximately 25 minutes.

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RECIPE SUBMITTED BY

<P>I live in the small town of Blaine, Wa near our border with Canada. &nbsp;I enjoy cooking and baking and used to manage a small deli style restaurant in Phoenix, Az during the 80's and 90's.</P>
 
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