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Zucchini Pineapple Muffins

Ingredients:

  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 2 cups unpeeled shredded zucchini
  • 1 small can (8-1/2 5ounces) crushed pineapple , drained
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt (optional)
  • 3/4 teaspoon nutmeg
  • 1/4 teaspoon baking powder
  • 1 cup each raisins, dates, chopped nuts (optional)

Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients. Mix well. Bake at 350 degrees, 15 - 20 minutes or until a toothpick inserted in the middle comes out clean. Makes about 24 muffins.

Note: This is a very moist and tasty muffin and a great way to use up some zucchini.

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