Comments on: Pineapple Zucchini Muffins

By: Mo Cavanagh

Mo Cavanagh — Wed, 12 Jun 2024 23:47:16 +0000

Our community garden had so many zucchinis, so i found this recipe and made them. Knew from the ingredients that it wasnt too healthy, but they were great. Pineapple was a nice add in. It made 2 dozen muffins and a small loaf pan. So moist and delicious. Not too sweet. Neighbors thought they were great too. Will use this recipe again soon!

By: PamW

PamW — Thu, 19 Jan 2023 20:49:07 +0000

These are so good!
It made about 20 muffins so I froze some

By: Andrea Holmstrom

Andrea Holmstrom — Wed, 26 Jan 2022 15:18:19 +0000

Not sure how you can call this healthy when it has 2 cups of sugar and 1/2 cup of oil. Is it because you are using whole wheat flour that you feel you can use the word “healthy”? The recipe says even says “all purpose flour”, which is white flour. Would love your response, and how you think it is healthy.

By: Sam @DIY Tutorial

Sam @DIY Tutorial — Wed, 01 Aug 2018 02:38:16 +0000

Can’t wait to try this out. Love to make muffins for our family DIY project. Haven’t tried pineapple before.

By: Bonita

Bonita — Thu, 08 Feb 2018 14:36:34 +0000

I followed this recipe exactly. Drained the pineapple, squeezed the liquid out of the zucchini. Although the flavor was ok, they were very heavy and a little gummy. I probably won’t try them again.

By: Laura

Laura — Sun, 18 Oct 2015 18:55:57 +0000

I should have gone with my gut on this one (the gut reaction being, this sounds tasty….and will be WAY too dry). I made these exactly as listed, except I used 1 cup of sugar (we don’t like super sweet muffins, and I don’t like all the added sugar), and used white whole wheat flour, doubling the baking powder as suggested. I used melted coconut oil too. These were doughy and clumpy though, and certainly weren’t “pourable”. I had to add 1/2 cup milk to even get them slightly workable (they still didn’t pour). Having said that, they were still pretty tasty and my husband gave them a thumbs up, so I will be making these again. Next time I will try to add even more milk though. They certainly weren’t as moist and fluffy as yours. Is the ingredient list missing a sort of milk, or did I do something wrong!? I did forget to add the sugar in first since it is a dry ingredient, but I wouldn’t think that would change much.

By: Melissa

Melissa — Mon, 08 Sep 2014 03:46:20 +0000

In reply to Val. It just depends on how big it is. If it's small, say 8 or 10 inches long and maybe 3 inches thick then I wouldn't peel it. If it's much larger than that I would though! It's kind of up to you! Good luck friend and let me know what you decide.

By: Val

Val — Fri, 05 Sep 2014 21:59:45 +0000

I have never cooked with zucchini before and I have a question please. When baking with zucchini, should you peel it or no? Your pictures look like you did not peel, but I just want to make sure. I plan to make this recipe soon, it looks so tasty. Thanks so much.

By: Melissa

Melissa — Wed, 06 Aug 2014 04:37:12 +0000

In reply to Vicky. I do that pretty often and just end up using half of the strained pineapple and saving the second half for another batch. It always works out great. Enjoy!

By: Vicky

Vicky — Tue, 05 Aug 2014 20:27:31 +0000

I only have larger cans of crushed pineapple. Do you have an idea of how much it should measure or weigh after you drain the juice?