Muffin Mondays!

(Illustration by Bess)

I'm eating a piece as I write this, and although it's soooo yummy, unfortunately it's not much to look at :( There was an unfortunate incident involving the settings on our toaster oven and either Big Chuck or I (the jury is still out) adjusted the heat to come from the top instead of the bottom. So, after cutting off the charbroiled crust you can imagine it's not looking it's best.

Here's the recipe...

Pineapple Zucchini Bread
(Adapted from www.Spruce.ca)

3 eggs
1 teaspoon baking soda
1 cup vegetable oil
1/4 teaspoon baking powder
2 cups sugar
1 teaspoon salt
2 teaspoons vanilla
3 cups whole wheat flour
2 cups zucchini, grated
1 1/2 cups chopped walnuts
1 8-ounce can pineapple, drained or 1 1/2 cups cubed fresh pineapple

Preheat oven to 350 degrees. In a large bowl, beat eggs until
frothy. Stir in oil, sugar, vanilla, and zucchini. Add baking
soda, baking powder, salt, and flour. Add nuts and pineapple.
Pour into two greased and floured loaf pans. Bake for 1 hour.

Hope it turns out prettier than mine!