• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Zucchini Pineapple Muffins

  • Recipe Submitted by on

Category: Low Fat, Quick Breads

 Ingredients List

  • 1/2 c Egg Beaters
  • 1/2 c Crushed pineapple in juice;
  • -drain, reserve liq.
  • 1/2 c Brown sugar; packed
  • 1 c Zucchini; unpeeled, shredded
  • 1 ts Vanilla
  • 1 c Flour
  • 1 c Wheat flour; whole-grain
  • 1 ts Baking soda
  • 1/2 ts Baking powder
  • 1/2 ts Salt
  • 1 ts Cinnamon
  • 1/4 ts Nutmeg
  • 1/4 c Walnuts; chopped


Add sugar to Eggbeaters. Stir in zucchini, pineapple and vanilla. Measure
remaining ingredients in another bowl. Stir to distribute - add to wet
ingredients and stir to moisten. Add enough reserved pineapple liquid to
attain batter consistency (drops in blobs from s poon). Pour into muffins
cups in 12 cup tin. Bake at 400F for about 24 minutes until they pass the
toothpick test. Cool for 1 minute then turn onto rack to further cool.

NOTES : Nuts may be sprinkled on top instead of mixing into the batter.

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