Pineapple & Zucchini Bread or Muffins

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


3 eggs

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.

Source by Carolyne Roberts

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