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Zucchini Pineapple Muffins


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3 eggs
2 cups sugar
1 cup oil
2 teaspoons vanilla
2 cups zucchini, grated
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup pineapple, crushed
1/2 cup nuts, chopped (optional)
1/2 cup maraschino cherries (optional)

Beat eggs, sugar, oil, and vanilla. Add zucchini, flour, baking powder, baking soda, salt, pineapples, nuts, and cherries. Pour into two 5 x 9 inch loaf pans or 24 muffin cups. Bake at 325 degrees for about 1 hour for loaves, or 20 minutes for muffins.

Makes: 2 loaves or 24 muffins.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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