Hawaiian Zucchini Muffins Recipe

Zucchini is overflowing our stockpile, but they do get missed in later months. This is a good time of the year to put them to good use and enjoy them as long as they last in the garden.

These delicious muffins are great for busy parents, perfect for breakfast at home or to pack for school lunch boxes. As they freeze perfectly, you can always make double portions to last the busy days you are unable to drop things to bake.

The freshly crushed pineapple in these Hawaiian Zucchini Muffins Recipe makes them super soft, and moist. They are loaded with zucchinis and don’t even taste like it; a good way to include vegetables, like this one, into kids’ diet. Especially the picky ones. Enjoy!

Ingredients:

4 cups – organic all-purpose flour
1 tbsp. – baking powder
1 tsp. – baking soda
¼ tsp. – sea salt
3 large – home organic eggs
1 cup – organic sugar
½ cup – olive oil (or coconut oil)
2 tsp. – organic pure vanilla extract
24 cupcake liners

1 cup – freshly crushed pineapple sauce

2 cups – homegrown grated zucchini

Batter Instructions:

1. Grade 2 cups zucchini and set aside until ready for use.

2. Crush ¼ of the pineapple (it roughly comes out to 1 cup crushed) set aside until ready for use.

3. Sift the flour into a large bowl, measure out the rest of dry ingredients: baking powder, baking soda, and salt. Stir it together using hand whisker, set aside until ready for use.

4. Preheat the oven to 350 F (180 C). Beat eggs and sugar on high mixing speed for 5 minutes or until light in color and foamy in texture. Reduce mixing speed to low add crushed pineapple sauce, oil, and vanilla extract.

5. With mixing speed continuing on low add dry ingredients and grated zucchini in two additions. Mix just until all incorporated (do not over beat).

Baking Instructions:

Remove mixer bowl from stand and mix batter once more with a silicone spatula to ensure all the ingredients are well combined. Scoop batter using a large ice cream scoop and fill prepared muffin liners 3/4 full.

Bake muffins for 25 – 30 minutes at 350 F (180 C) or until toothpick inserted into the middle of a muffin comes out clean. Remove from the oven and let the muffins cool for 5 minutes before removing from the muffin pan. After the muffins cool completely, store them in a plastic container or freeze in freezer Ziploc bag.

If you make this Hawaiian Zucchini Muffins Recipe please share a picture with me on Facebook, Instagram or Pinterest. Tag with #thefarmgirlblog. I’d love to see your creations! ?

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Hawaiian Zucchini Muffins Recipe

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

The freshly crushed pineapple in these Hawaiian Zucchini Muffins Recipe makes them super soft, and moist. They are loaded with zucchini and don’t even taste like it; a good way to include vegetables, like this one, into kids’ diet. Especially the picky ones. Enjoy! 🙂

Servings: 24

Author: Valya of The Farm Girl Blog

Ingredients

• 4 cups – organic all-purpose flour
• 1 tbsp. – baking powder
• 1 tsp. – baking soda
• ¼ tsp. – sea salt
• 3 large – home organic eggs
• 1 cup – organic sugar
• ½ cup – olive oil or coconut oil
• 2 tsp. – organic pure vanilla extract
• 24 cupcake liners
• 1 cup – freshly crushed pineapple sauce
• 2 cups – grated zucchinis

Instructions

1. Batter Instructions:

2. Grade 2 cups zucchini and set aside until ready for use.

3. Crush ¼ of the pineapple (it roughly comes out to 1 cup crushed) set aside until ready for use.

4. Sift the flour into a large bowl, measure out the rest of dry ingredients baking: powder, baking soda, and salt. Stir it together using hand whisker, set aside until ready for use.

5. Preheat the oven to 350 F (180 C). Beat eggs and sugar on high mixing speed for 5 minutes or until light in color and foamy in texture. Reduce mixing speed to low add crushed pineapple sauce, oil, and vanilla extract.

6. With mixing speed continuing on low add dry ingredients and grated zucchini in two additions. Mix just until all incorporated (do not over beat).

7. Baking Instructions:
8. Remove mixer bowl from stand and mix batter once more with a silicone spatula to ensure all the ingredients are well combined. Scoop batter using a large ice cream scoop and fill prepared muffin liners 3/4 full.

9. Bake muffins for 25 – 30 minutes at 350 F (180 C) or until toothpick inserted into the middle of a muffin comes out clean. Remove from the oven and let the muffins cool for 5 minutes before removing from the muffin pan. After the muffins cool completely, store them in a plastic container or freeze in freezer Ziploc bag.

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