Yes, I'm still in paradise, but I've been meaning to share this recipe for a while. It's on my brain this morning because I want one. With all the zucchini floating around, this has been my go-to take-along for the last few pot-lucks we've been to. I've tweaked the original recipe so much, that I think I can legitimately call this one my own. If you try it, let me know what you think! I'd LOVE the feedback!
Zucchini Muffins (this is a 2 bowl-er)
1 1/2 c. sifted all purpose flour
1/2 t. salt
1/2 t. soda
1/4 t. powder
1 1/2 t. cinnamon
1 c. sugar
1 c. finely grated zucchini (skin on is fine!)
1/3 c. canola
2 t. vanilla
1 (20 oz) can crushed pineapple; drained, but originally in it's own juice
Heat oven to 325.
Bowl 1: Mix flour, salt, soda, powder, & cinnamon.
Bowl 2: Beat eggs until foamy. Add sugar, zucchini, oil, and vanilla.
Add Bowl 2 to Bowl 1.
Fold in Pineapple.
Divide (however you want!) and bake until springy and lightly browned.
I tell you, even my kids gobble these up! The last time I took these somewhere, I caught Lily eating her fifth (YES 5TH!) and had to put a stop to it.