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Pineapple Zucchini Muffins: A Perfect Way to Use Up Garden Bounty

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If you’ve ever found yourself with a sudden surplus of garden produce, you know the feeling of excitement mixed with a touch of panic. That was me just yesterday, when I discovered three gigantic zucchinis lurking in my garden.

I’d forgotten about my lone zucchini plant, which had been quietly going about its business, producing these impressive veggies. Since I was already planning to bake muffins for the kids’ lunches, I decided to turn my zucchini haul into something delicious.

With one eye on the garden and the other on my fridge, I remembered that I also had half a can of crushed pineapple that needed using up. A quick glance at my old family cookbook revealed a trusty zucchini bread recipe that I often turn to.

But this time, I decided to switch things up a bit. Instead of baking the usual big batch recipe that makes 5 loaves (which, while wonderful, are a bit cumbersome for freezing and packing in lunches), I opted to adapt the recipe into pineapple zucchini muffins. After all, muffins are the perfect size for lunchboxes and freeze beautifully.

I took my base zucchini bread recipe, added the crushed pineapple, and made a few other tweaks to accommodate the change from loaves to muffins. The result? Oh my goodness, these zucchini pineapple muffins are fantastic! They’re moist, sweet, and perfectly spiced, with the pineapple adding a delightful tropical twist.

The kids have already given them their seal of approval, and I might not have much left to freeze by the end of the day!

Zucchini Pineapple Muffins

Recipe by Jessie
Course: DessertDifficulty: Easy
Servings

36

servings
Prep time

15

minutes
Cooking time

25

minutes

Moist, sweet, and versatile, these muffins are a hit with kids and make a great addition to lunchboxes or a quick snack. Easy to make and freezer-friendly, they’re a fantastic choice for busy families.

Ingredients

  • 3 eggs

  • 1 c vegetable oil

  • 2 c sugar

  • 2 tsp vanilla

  • 3 c flour

  • 2 tsp baking soda

  • 1/4 tsp baking powder

  • 1 tsp salt

  • 2 tsp cinnamon

  • 2 cup grated zucchini

  • 8 oz crushed pineapple, drained

  • Optional: 1 c raisins, chocolate chips or walnuts

Directions

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
  • Prepare the zucchini and pineapple: Grate the zucchini and squeeze out excess moisture with a paper towel. If you haven’t already done so, drain the crushed pineapple thoroughly.
  • Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • Combine the wet ingredients: In a large bowl, beat together the oil and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Incorporate the zucchini and pineapple: Gently fold the grated zucchini and pineapple into the wet mixture.
  • Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Add optional ingredients: Fold in the raisins, chocolate chips, or walnuts if you’re using them.
  • Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool in the pan for a few minutes before transferring to a wire rack to cool completely.

These zucchini pineapple muffins are a great way to use up extra garden produce and make a delicious treat that both you and your kids will love. Plus, they’re versatile enough to accommodate different mix-ins, so feel free to get creative! Whether you stick with raisins, or try chocolate chips or walnuts, these muffins are sure to become a favorite in your household.

Enjoy your baking adventure, and don’t be surprised if you find yourself making these muffins on a regular basis!

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