Zucchini Muffins

Author

Unknown

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Recipe

Measurements	Ingredients
Three	Eggs
One Cup	Oil
Two Cups	Sugar
Two Tablespoons	Vanilla
Two Cups	Grated Zucchini
One Can (Eight & $\frac{1}{2}$ Ounces)	Crushed Pineapple
One Cup	Chopped Nuts
Three Cups	Flour
$\frac{1}{2}$ Teaspoon	Salt
Two Teaspoons	Baking Soda
One & $\frac{1}{2}$ Teaspoons	Baking Powder
One & $\frac{1}{2}$ Teaspoons	Cinnamon
$\frac{3}{4}$ Teaspoon	Nutmeg
One Cup	Raisins (Optional)

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Instructions

1. In a large bowl, beat the three eggs, one cup of oil, two cups of sugar, and two tablespoons of vanilla together until the mixture is thick and creamy.
2. Stir in the two cups of grated zucchini, the one can (eight and a half ounces) of crushed pineapple (drained, if it’s packed in heavy syrup, though the card doesn’t specify), and one cup of chopped nuts.
3. In a separate bowl, whisk together the three cups of flour, one half teaspoon of salt, two teaspoons of baking soda, one and a half teaspoons of baking powder, one and a half teaspoons of cinnamon, and three-fourths teaspoon of nutmeg.
4. Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing until just combined. Be careful not to overmix.
5. If using, gently fold in the one cup of raisins.
6. Preheat oven to 350°F (175°C). Line muffin tins with paper liners or grease them. Fill muffin cups about two-thirds full. Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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Note

This recipe makes about 40 muffins. Allow muffins to cool in the tins for a few minutes before transferring them to a wire rack to cool completely. The card notes that “These muffins freeze nicely.”

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