Thursday, September 27, 2012

If its Zucchini it Must be Fall

You know its the first week of fall in my house when I start getting bored with eating fresh zucchini (How is it that one plant produces so many vegetables?) and I start baking.

I hate baking. Its so structured with no room for fun...or so I use to think.

As I was searching for a new zucchini muffin recipe (you can only eat so many zucchini muffins before you hate them) and I discovered pineapple zucchini cupcakes. I was instantly excited. It was fairly easy but I thought I could tweak it a little to make it, not better, more me.

MJ's Pineapple Zucchini Muffins

  •  3/4 cup all purpose flour
  • 3/4 cup rolled oats
  • 1/4 ground flax seed
  • 1/2 cup coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup raw honey
  • a pinch of grated ginger root
  • 2 tsp olive oil
  • 2 eggs
  • 1 tsp vanilla extract                                                                                                                                       
  • 20 oz can crushed pineapple, drained 
  • 2 cups unpeeled grated zucchini                     

Step 1: Preheat oven to 350 degrees.

Step 2: Combine the flour, oats, flax seed, coconut and dry spices in a large bowl. Mix ingredients well.

Step 3: In a separate bowl mix the honey, ginger, olive oil, eggs, vanilla and pineapple.

Step 4: Squeeze most of the moisture out of the zucchini and add to wet ingredients.

Step 5: Combine the wet ingredients into the dry and blend well.

Step 6: Spoon into lined cupcake tins

Step 7: Bake for 25 minutes.

Check out the Pineapple Zucchini Cupcake recipe that inspired me.


  1. I love Zucchini so I'm adding this to my food board on pinterest. YUM.

    Stopping by from SITS,

    1. The kids love it and are already asking me to make more.

  2. YUMMMM this looks good. MUST try! Thanks for sharing!


    1. I like that I can get the kids to eat more zucchini without any "not zucchini again"

  3. These sound fabulous! I have grown zucchini in the past. Woe be to you if you miss a zucchini and finally notice them when they weigh 3 lbs. Your recipe looks like a great way to use them up! Stopping by from SITS.

    1. We always seem to miss at least one every year. Those are the ones I always end up shredding.


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