Pineapple-Zucchini Muffins

When I brought these little guys to a work meeting, they got eaten, and a few hours later I started getting asked what were in them after all—something sweet with a distinct (distinctly wonderful I say) texture. Answer: zucchini, which makes things fresh and summery, and pineapple, which makes them sweet and tropical, and some warm spices that give them an essence of spice cake.

 

Having a giant container of mini-muffins made it fun to share their sweet and summery flair, at our meeting, then leftover snacks for coworkers, then breakfast for roommates, right through snacking over a lake weekend. I had to squeeze them onto the blog before zucchini season ends, which is probably soon because ever-so-barely-cooler mornings and evenings are hinting that fall might come one day in the relative future.

The source for this ingredient mix that looks somewhat like Easter in a bowl? Bake sale goods in my grandmother's freezer...and then an internet search to replicate it of course.

Pineapple-Zucchini Muffins 
Cooking During Stolen Moments

3 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
2 eggs
2 cups sugar
1 cup oil (vegetable or canola; or 1/2 cup oil and 1/2 cup apple sauce)
2 cup shredded/grated zucchini (about 1 large, 2 medium zucchini)
1 cup crushed pineapple, not drained
1 cup chopped walnuts, optional

 In a small bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice. Set aside.

In a mixing bowl, beat together the eggs, sugar and oil until combined. Stir in the zucchini and pineapple

By hand, fold in the set aside flour mixture and nuts. Spoon batter into greased or lined muffin tins, about 3/4 full.

Bake at 350 degrees for 15-20 minutes, until lightly golden brown on top and a toothpick inserted in the center comes out clean. For mini muffins, bake 13-15 minutes.