Pineapple Zucchini Muffins are perfectly sweet and extra moist and fluffy thanks to the addition of crushed pineapple and grated zucchini.
We are leaving for Idaho this weekend for a wedding and to visit my sister and friends. Then at the end of the month we are taking the kids to Yosemite, Sequoia, and San Francisco. I LOVE to travel, and I’ve been looking forward to these trips for a long time.
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, ducks, and bunny 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 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 moisture 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.