I really loved this zucchini recipe. It was a cross between carrot cake and zucchini bread. They were light, moist and truly delicious. I actually doubled the recipe because I have so much large zucchini to use up. I made two loaves and 24 muffins. My kids preferred the muffin form, probably because they felt like they were eating cupcakes. My hubby wanted me to whip up some cream cheese frosting to top them with but that would definitely turn them into cupcakes! I will be making another double recipe this weekend and freezing the muffins for when school starts and I need a quick breakfast. I think that will use up the rest of my zucchini and then I can turn my attention to the bushels of tomatoes……
As much as I love the garden bounty late summer brings, it is also very overwhelming. I wish there was a way to spread it out over the year so I could give proper appreciation to each and every crop. By the end of the summer, I’m desperately trying to keep it all from going to waste.
Even though my zucchini plants got a disease that turned the main stem into a granular powder, I still got quite the harvest from my two little plants before they died. I love zucchini that are small and tender, but once they get past about 8″ long, I will only use them in baking form.
Zucchini Pineapple Carrot Muffins
makes 24 muffins or 2 loaves
1/2 C oil
1/2 C unsweetened applesauce
2 C sugar
2 tsp vanilla
2 C shredded zucchini
3/4 C shredded carrots
10 oz crushed pineapple, drained
3 C flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 C chopped nuts (optional)
1. In a large bowl, beat together eggs, oil and applesauce with a whisk. Add the sugar, vanilla, zucchini, carrot and pineapple then mix well. Add all the dry ingredients and mix together just until combined. Do not overmix!
2. Divide among 24 muffin tins lined with paper liners, or two greased loaf pans. Bake muffins for 20-22 minutes and loaves for 45-50 minutes.