My friend recently invited me over to share brunch with her, she also wished to test out this recipe for Pineapple and Zucchini Bread/Muffins she had been given. On arrival, I discovered that she had divided the mixture and prepared both the bread and the muffins for us to sample.
I can thus honestly share with you, that these muffins are definitely a moist flavorful treat perfect for breakfast, brunch or to be served just as a snack anytime. They are also a great way to sneak in some extra fruit and vegetables for your families! My friend suggests I tell you, that if you make the muffins there would be plenty to share with others!
Recipe: Pineapple and zucchini Bread or Muffins
2 cups sugar
2 teaspoons vanilla essence
1 cup oil
3 cups flour
1 tsp cinnamon
1/2 cup raisins (optional)
1 cup chopped nuts (pecans or walnuts)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup well-drained, crushed pineapple
2 cups unpeeled grated zucchini
Beat eggs until fluffy; add sugar, vanilla essence, and oil. Mix well then add zucchini; fold in the dry ingredients, pineapple, raisins, and nuts. Mix well. Bake in 2 well-greased loaf pans for approx 50 minutes or until toothpick comes out clean. You can also make these as muffins. Instead of the loaf pans, fill paper-lined muffin tins about 2/3 full and bake for 18-22 minutes or until the toothpick comes out clean.
This makes 36 muffins.