– 3 cups “Bobs 1 to 1 gluten free baking flour”.
– 2 tsp baking powder
– 1 tsp baking soda
– ¼ tsp salt
– 1 T cinnamon
– 3 eggs
– ¾ cup brown sugar
– 2 tsp vanilla
– ¾ cup oil
– 3 cups grated zucchini
– 1 cup crushed pineapple – drained
– 1 cup chopped walnuts
– This is the basic recipe, it makes about 21 muffins. put dry ingredients in one bowl, and mix wet ingredients, oil and sugar first, then one egg at a time, then add zucchini and pineapple, then add flour and I usually hand mix the flour until almost mixed, then add walnuts, and mix again. If the mix is too thick then I will add some pineapple juice or orange juice to thin it a little. Bake at 350 for 25 min, I usually put a toothpick in one to see if it is done enough. I try not to over bake them or they will be dry.
– I have made a few adjustments to the recipe and I think it’s a little better. (makes 24 big muffins)
– Sometimes I have a lot of zucchini, so I will have about 5 cups of grated zucchini, I never measure it, my cup is about my handful. I always grated the zucchini in a couple paper towels to absorb some moisture. About a cup per 2 towels. Same for the pineapple, I even squeeze some juice out as the pineapple is pretty wet. If I use 5 cups zucchini, then I will use 5 cups flour and 5 eggs. Increase sugar to a cup or so, I will also add half the pineapple juice from the can that the pineapple was in. ( I buy the rings and chop them up, 1 can is about 2 cups pineapple)
– I like to add about ¾ cup raisins that I put in a bowl and soak in the vanilla (3 tsp for 5 cups, I use Watkin’s imitation vanilla)
– 1 ripe banana that I smash with a fork.
– I also take the walnuts and put in a fry pan and toast on the stove top, when cooled I chop up.
– I also use 1 tsp apple pie spice, and ¼ tsp pumpkin pie spice, and 1 tsp cinnamon when I make 5 cups.
– For the oil, I use ½ cup butter and ½ cup avocado oil when making 5 cups. For 3 cups I still do the 50/50 mix but only ¾ cup total.
– For 5 cups I use 3 tsp baking powder.
– When I add the shredded zucchini to the bowl, before I mix in, I squeeze the juice of 1 lemon onto the zucchini.
– When you mix everything together, then determine if the mix is ok, not too dry or too wet. If too dry then add ¼ cup of orange juice to thin the mix a little. If too wet then add a little flour.
– I also adjust the baking temp and time depending on how thin or thick the mix is. If it’s a little thick then 350 degrees for 20 mins and checks with a toothpick. If it’s a wet mix then 375 for 22 min and checks with a toothpick. The toothpick should come out fairly clean, if it’s sticky then bake another couple minutes and check again with a toothpick. I tend to underbake because I don’t want them dry.
