Zucchini and Pineapple Muffins

I know this is sort of a filler post but I'm still trying to wrap my head around the subject of my post from yesterday afternoon. I promise more details coming soon...

In the meantime, last night I was playing around with a new recipe* and came up with pretty fantastic results. So here's the recipe... Let me know if any of you try it and like it. Also, anyone in the Bay Area can swing by and pick some up if they'd like...

Ingredients:
3 eggs
2 cups sugar
2 tsp. vanilla
2 cups zucchini, grated and drained very well
1 cup chopped pineapple, drained very well
3 cups flour
2 tsp. cinnamon
1 tsp. ground nutmeg
1 tsp. salt
1 1/2 tsp. baking soda
1 tsp. baking powder
1 cup chopped nuts, optional

To do:
Beat the 3 eggs in a large bowl. Add sugar and vanilla and mix until combined well. Add the zucchini and pineapple (NOTE: make sure you DRAIN these things VERY WELL - otherwise you'll end up with VERY runny batter!).

In a separate bowl combine the dry ingredients. Fold into wet mixture. Add nuts if desired.

For muffins I used baking cups - for loaves you should oil and flour the pans prior to adding the batter. Makes about 24 muffins or, I would imagine, 2 regular loaf pans.

Turn the over on to 325 - DO NOT PREHEAT. Bake muffins 18 - 20 minutes or until toothpick inserted in center comes out clean. Loaves will take longer, like 40 - 45 minutes.

So yummy! Could have stood for a bit more pineapple flavor, but I LOVE pineapple so that's just me. I was generous with the seasonings. Perfect use for the roughly 19 tons of zucchini Michele brought over last month!



*New = new to me not that I single handedly came up with this recipe on my own. It's sort of a conglomeration of two or three recipes I had on hand.