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Categories:
all-purpose whole wheat flour salt baking soda baking powder cinnamon nutmeg eggs Vegetable Or Olive Oil vanilla zucchini pineapple sugar pecans
Viewed: 47 - Published at: 7 years agoIngredients
- 1-1/2 cup All-purpose Flour
- 1-1/2 cup Whole Wheat Flour
- 1/2 teaspoons Salt
- 2 teaspoons Baking Soda
- 1/2 teaspoons Baking Powder
- 1/2 teaspoons Cinnamon
- 1/2 teaspoons Nutmeg
- 3 whole Eggs, Gently Whisked
- 1 cup Vegetable Or Olive Oil
- 2 teaspoons Vanilla Extract
- 2 cups Shredded Zucchini
- 1 can (8oz) Crushed Pineapple
- 1-1/2 cup Granulated Sugar
- 3/4 cups Chopped Pecans
Method
- 1. Combine all purpose and whole wheat flours, salt, baking soda and powder, cinnamon, and nutmeg in a medium bowl. (You can use 3 cups all-purpose flour if you don't have any whole wheat, but I like the texture and "goodness" it adds to this bread.)
- 2. In a separate bowl, combine the eggs, oil, and vanilla.
- 3. Grate zucchini and place in a large bowl. This should take 1 1/2 or 2 zucchinis.
- 4. Add in the can of pineapple, including the juice. Then mix in the sugar, followed by the egg mixture. (It's supposed to be soupy, don't worry!)
- 5. Stir in the flour mixture and pecans.
- 6. Spoon batter into muffin tins that have been cooking sprayed and coated with flour.
- 7. Bake at 350 F for 20-25 minutes.
- You can also use this recipe for bread. It will make 2 loaves. Those will bake at 350 F as well for 50 minutes.
