pineapple zucchini muffins.

a great way to use up some of that summer zucchini!

photo and recipe from {bless this mess}.

pineapple zucchini muffins: makes 18 muffins.
1 1/2- 2 C. granulated sugar
1/2 C. applesauce
1/2 C. canola oil (can sub all applesauce or 1/2 C. coconut oil)
3 eggs
2 tsp. vanilla extract
3 C. flour
2 tsp. baking soda
1 ½ tsp. ground cinnamon
1 tsp. salt
¼ tsp. baking powder
2 C. shredded zucchini, drained well
8 oz. crushed pineapple, drained well             

1) preheat oven to 425 degrees. 

2) in a mixing bowl add sugar, applesauce, oil, eggs, and vanilla. Stir to combine. 

3) sprinkle flour across the top of the wet ingredients and the rest of dry ingredients across the top of the flour. stir everything together just until combined. 

4) add the zucchini and pineapple and stir to incorporate.

5) pour the batter evenly into 16 muffin cups (as close to the top as possible) and bake at 425 degrees for 6 minutes, then reduce temperature (without opening the door) to 350, continue cooking for an additional 12-14 minutes, or until the center is set and a toothpick inserted comes out clean.

NOTES:
if the pineapple or zucchini is not drained well the muffins will turn out gummy.

use the pineapple juice in another recipe or smoothie!

you can sub the white flour for whole wheat or do half and half. if subbing all whole wheat for the white, increase the baking soda to 1/2 tsp.