To Top

Spicy Pineapple Carrot Zucchini Muffins

Ingredients

  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 2 tsp. vanilla
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • 1- 16 oz. can crushed pineapple, well drained
  • 3 cups flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 3/4 tsp. nutmeg
  • 1 cup raisins

Directions

Beat eggs, oil sugar and vanilla until thick and foamy and stir in rest of ingredients. Stir gently, just until blended. Put into prepared bread pans or muffin tins. Bake at 350 degrees F, 1 hour for loaves or 20 minutes for muffins.

Substitutions:

  • Can replace 1/2 the flour with whole wheat flour.
  • Ad
  • Can use all carrot or all zucchini.
  • Can replace 1/2 the oil with applesauce.

Source: I really was never fond of zucchini until I got this recipe from a friend of mine, who got it from a home- ec teacher years ago. These are so good as to be addicting!!

By Debbie from Brockway, NB

Comments

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

Related Content
In This Guide
Zucchini Muffins
Zucchini Muffin Recipes
Categories
Food and Recipes Recipes Baking & Desserts Breads MuffinsFebruary 15, 2008
Guides
Pineapple Glazed Ham Recipes
Pineapple Glazed Ham Recipes
Carrot Pineapple Walnut Bread
Carrot Pineapple Walnut Bread Recipes
Zucchini and Carrot Rotini Lasagna Recipe
Zucchini and Carrot Rotini Lasagna Recipe
Carrot Salad
Carrot Salad Recipes
More
😎
Summer Ideas!
Facebook
Pinterest
YouTube
Contests!
Newsletters
Ask a Question
Share a Post
Categories
Desktop Page | View Mobile

Disclaimer | Privacy Policy | Contact Us

© 1997-2017 by Cumuli, Inc. All Rights Reserved.

Published by .

Generated 2017/07/21 00:15:32 in 2 secs.
Loading Something Awesome!