Pineapple Zucchini Muffins

My neighbor gave me this recipe a few years ago when we had an overabundance of zucchini from our garden. I tried many different zucchini recipes but for some reason I never got around to this one. Well . . . I guess I can't say "for some reason" because I know the reason. She titled her recipe Spicy Pineapple Zucchini Muffins and when I think of spicy I think of chilis and jalapenos and spicy things like that which just don't go with zucchini bread in my mind. Once I actually looked at the ingredients and realized that the spicy was just cinnamon and nutmeg I realized that it wasn't much different from any other zucchini bread recipe. You might be saying, why didn't you just look at the ingredients two years ago when you got the recipe to see that there weren't jalapenos or anything like that in it. That's because my neighbor wrote the ingredients and amounts within the recipe and I guess I was in too big of a hurry to decipher her cursive handwriting.

What's funny is that when I mentioned to her a few weeks ago that I finally used the recipe to make some zucchini pineapple muffins she couldn't even remember having the recipe at all. She had no idea what I was talking about. Go figure. Enjoy!

Pineapple Zucchini Muffins
3 eggs
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups shredded zucchini
8 oz. can of crushed pineapple, drained
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1-1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 cup walnuts, chopped
1 cup raisins

Preheat oven to 350 degrees. Grease 2 loaf pans.

Beat eggs, oil, sugar, and vanilla until thick and foamy. Stir in zucchini and pineapple.

Combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. Stir into mixture. Stir in walnuts and raisins.

Divide batter evenly between 2 loaf pans. Bake for 1 hour or until a toothpick comes out clean. Cool in pans 10 minutes; turn onto a wire rack to cool thoroughly.

Makes 2 loaves