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I bought some zucchini at the store a week or so ago, and never figured out what I wanted to do with it. Since I was having company over today, I wanted to have something a little sweet, but not overly so. Zucchini bread entered my head, but then this recipe popped up on Pinterest and I figured it sounded good enough to try. I am glad I did! They turned out delicious! My children and I are not big pineapple fans, but the pineapple lent just enough sweetness without being overpowering. I may even add a little bit more next time!
Ingredients:
4 eggs
1&1/2 cups sugar
2 teaspoons vanilla
1 cup oil
1&1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
2 cups grated zucchini
1 cup crushed pineapple
3 cups flour
1 teaspoon salt
1&1/2 teaspoons baking powder
1&1/2 teaspoons baking soda
Directions:
- In a large bowl, combine eggs, sugar, vanilla, oil, cinnamon, and nutmeg until well blended and smooth.
- Stir in zucchini and pineapple.
- In another bowl, combine flour, salt, baking powder, and baking soda. Add gradually to egg mixture until completely combined.
- Pour into greased or paper-lined cupcake pan, filling about 3/4 full.
- Bake at 350* for 20 minutes.
