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.





6 comments:

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

    Stopping by from SITS,
    Sara
    http://saraivy.org

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

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

    Stacey @gluedtomycrafts.blogspot.com

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

      Delete
  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.

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

      Delete

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