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.