We are leaving for Yellowstone this week and I couldn’t be more excited! We get to visit my sister and my brand new nephew (eeek! New baby smell!!) and this is our last big hurrah before my oldest starts kindergarten. I’m not too excited to sleep in a tent for three nights at 29 weeks pregnant, but you gotta do what you gotta do right?! I planned the trip really late in the game and tent spots were the only thing I could find in the area… oh well! But do wish me luck. (I plan on instagramming details and pictures of the trip, so follow along if you are interested!)
When you start to dabble in a hobby farm leaving on vacation, even a short one, takes on a whole new level of planning. Will the chickens and lambs need anything? Who can check on them? And then there is the garden which is now massive and producing so much food… I know when we get back we are going to have some zucchini the size of the Ark, so I’m planning on making these zucchini pineapple muffins again soon.
I love using small zucchini that are 6 to 8 inches long for things like my favorite garden veggie side dish and for fresh corn and zucchini succotash. You don’t have to peel them or take out the seeds; they are perfect for things like these dishes. But every now and again that zucchini gets a little crazy and before you know it, it’s gigantic and boat-like. Those monster squash are the perfect kind to use up in a recipe like this. Just peel the outside, remove the seeds, and grate away.
These muffins are awesome! The pineapple adds a lot of moister and sweetness and they have just the right amount of spice. They make an easy snack or a delicious side to scrambled eggs at breakfast. I use whole wheat flour when I make these all of the time, so feel free to switch out that white flour if you like because it works great with this recipe.
- 2 cups granulated sugar
- 1/2 cup applesauce
- 1/2 cup oil
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 2 cups shredded zucchini, water squeezed out
- One 8-ounce can crushed pineapple, well drained
Preheat the oven to 350 degrees. In a medium mixing bowl add the sugar, applesauce, oil, eggs, and vanilla. Stir to combine. Sprinkle the flour across the top of the wet ingredients and then sprinkle the baking soda, cinnamon, salt, and baking powder across the top of the flour. Stir everything together just until combined. Add the zucchini and pineapple and stir to incorporate.
Pour the batter evenly into 24 muffin cups and bake until the center is set and a toothpick inserted comes out clean, around 20 minutes.
Notes: The pineapple adds a lot of sweetness and moisture to the bread. It is delicious!
If the pineapple is not drained well or the zucchini left with all of its water then the muffins will come out gummy. To get the extra moisture out of the zucchini place the shredded zucchini on top of two stacked paper towels and then press on it with two more stacked paper towels.
You can sub the white flour for whole wheat (I did and loved it and it is still just as moist), just pump the baking powder up to 1/2 teaspoon if using whole wheat flour.
Still have lots of zucchini to use?
I’d recommend making some of my zucchini oatmeal cookies. They are soft and fluffy and are a cookie with hidden veggies in them! But trust me, just like these muffins, you won’t even know it’s there.
And if you still have zucchini to use and thought these Zucchini Pineapple Muffins looked good, here are a few other recipes to take a peek at:
Zucchini Whoopie Pies from Bakeaholic Mama
Healthy Whole Grain Zuchinni Bread from Back to Her Roots
Spicy Baked Zucchini Wedges from Cafe Johnsonia
Zucchini & Vegetable Quesadillas from One Lovely Life
Have a great day and enjoy the last days of summer and all its vegetable bounty.
And wish me luck in that tent :)