As a child, zucchini was among the most reviled of vegetables, only slightly less hated than okra thanks to it’s one saving grace–the fact that it was the key ingredient in the eponymous baked good, zucchini bread–the almost-cake masquerading as healthful. Even those who love zucchini for it’s own merits, minus the butter and sugar, must admit that during the summer months, the small green squash does tend to pile up–especially here on the North Fork, where fresh farm stand zucchini is readily available. So, I was delighted to experiment with a new zucchini baked good and include the tropical taste of tangy pineapple, all neatly baked in a breakfast muffin –one that actually is good for you.
Makes about 12 muffins.
3/4 cup all-purpose flour
3/4 cup oat flour (if you don’t have oat flour handy, you can grind your own in a food processor)
1 cup brown sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground nutmeg
3 tbsp. canola or vegetable oil
2 large eggs
1 tsp. pure vanilla extract
2 cups grated, unpeeled zucchini
1/2 pineapple, peeled and cored
Preheat your oven to 350 degrees. Grease a muffin pan, (you can also use paper cup liners, if you choose), and set aside. In a large bowl, combine the flours, brown sugar, baking soda, salt, cinnamon, and nutmeg, stirring by hand until combined. In another bowl, combine the oil, eggs, and vanilla extract. Add the flour mixture into the wet mixture in batches until blended. Lastly fold in the grated zucchini and fresh diced pineapple. The batter will appear stiff and dry at first but moistens with the addition of the zucchini and pineapple, so refrain from adding any additional liquid.
Once the batter is thoroughly blended, spoon it into your pre-greased pan and bake at 350 degrees until a toothpick inserted unto the center of a muffin comes out clean, with moist crumbs–usually about 25-30 minutes. Cool completely before taking muffins out of the pan.