Zucchini Pineapple and Carrot Cupcakes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I haven't tried this recipe. I'm posting this recipe for safe keeping. I found this recipe in From Babas' Kitchen To Ours. Ingredients:
2 eggs |
1 cup white sugar |
1/2 cup crushed pineapple, drained |
1/2 cup nuts |
2 cups flour |
1/2 teaspoon salt |
1/2 cup oil |
1/2 cup shredded zucchini |
1/2 cup shredded carrot |
1 teaspoon lemon zest or 1 teaspoon orange |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
Directions:
1. Beat eggs. Add oil and sugar. Stir in zucchini, carrots, pineapple, nuts and lemon zest. Add dry ingredients.
2. Fill muffin cups two-thirds full. Bake in 375 oven for 15-20.
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