Pineapple-Zucchini Muffins With Coconut and Macadamia Nuts
The other day I was thinking about a very old recipe I have for Spicy Pineapple-Zucchini Bread (Sunset Magazine, September 1974). I really like this recipe and thought it could be the basis for a modification I had been thinking about.
My idea was to make a Hawaiian style muffin, all be it a California version. To this end I dropped the cinnamon, nutmeg, currants and walnuts from the ingredients and added macadamia nuts and coconut. I also substituted pineapple juice for the vanilla. The final result was definitely one I’ll try again. They were very light, moist and delicious. If they don’t all get eaten the first day, they’ll keep well stored in an airtight container for several days. They also freeze well.
Pineapple-Zucchini Muffins with Coconut and Macadamia Nuts
Makes 2 dozen
1 cup Canola oil
2 cups sugar
2 teaspoons pineapple juice
Beat eggs to blend. Add oil, sugar and pineapple juice; continue beating mixture until thick and foamy.
2 cups grated zucchini
2/3 cup well drained crushed pineapple.
With a spoon stir the zucchini and pineapple into the egg and sugar mixture
3 cups all-purpose flour (unsifted)
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
¾ to 1 cup chopped unsalted roasted macadamia nuts
1 cup shredded coconut
Combine the dry ingredients, nuts and coconut and gently stir into zucchini mixture just until blended.
Fill greased (or use paper liners) muffin tins 2/3 full and bake in a 350° oven for 25 – 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; turn out on wire racks to cool thoroughly. Makes two-dozen medium sized muffins. If you would prefer to try this as bread, you can divide the batter equally between two greased and flour-dusted 5 by 9-inch loaf pans. Bake for 1 hour or until wooden pick inserted in center comes out clean.
Next time you have some zucchini that needs to be used and you know the family won’t put up with yet another dinner including it, try this. I’ll guarantee they’ll look at zucchini in a whole different way.