Crazy Pumpkin Zucchini Muffins

"I needed to use up some zucchini here at work. Upon looking for recipes I liked the sounds of two and mixed them. We had pineapple and canned pumpkin that needed to be used up so I did just that."
 
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Ready In:
1hr 5mins
Ingredients:
18
Yields:
2 loaves
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ingredients

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directions

  • Preheat oven to 350°F and grease and flour two loaf pans.
  • Mix eggs, sugar, pumpkin, melted butter, vanilla, lemon extract, applesauce and pineapple together in a bowl.
  • In separate bowl mix together the dry ingredients. Then combine the wet ingredients and mix well.
  • Stir in the zucchini until well blended.
  • Scoop batter into the baking loaf pans until evenly divided.
  • Bake 45-50 minutes or until done to your liking. I like to leave them in and let the tops get very brown.

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Reviews

  1. These were pretty good. They didn't rise as much as I expected and are kind of dense, but still tasty. I made a loaf and then some muffins too since only have 1 loaf pan. The loaf is really flat, but the muffins are better. Definitely moist!
     
  2. This is bursting with flavor! They all blend together to make a nice moist cake. I made this in a bundt pan and it worked out nicely. I think I will try making small muffins as the title says muffins, the directions say loaf pan and I made a bundt, so the recipe is very forgiving. I drizzled with a lemon glaze which went well with it. Thank you Cook Dahveed for posting a very creative and tastey keeper. Shirl
     
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RECIPE SUBMITTED BY

I work with developmentally disabled that are both physically and mentally challenged. We are forever trying to find new recipes that will still taste good pureed. Three of the residents require their meals to be pureed to a pudding or thinner consistancy. I'm very glad to have this site and others to grab recipes and modify them to our tastes.
 
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