Texas Size Pineapple Zucchini Muffins

Ingredients:

3 whole Eggs

1 cup Oil

2 cups Sugar

2 teaspoons Vanilla Extract

2 cups Zucchini, Coarsely Shredded

8-¼ ounces, Can Of Crushed Pineapple, Drained

3 cups Flour

2 teaspoons Baking Soda

1 teaspoon Salt

½ teaspoons Baking Powder

1-½ teaspoon Ground Cinnamon

¾ teaspoons Ground Nutmeg

1 cup pecans, Finely Chopped

Directions:

Preheat oven to 350 F.

With a mixer, beat eggs to blend. Add oil, sugar, and vanilla. Continue beating mixture until thick and foamy.

With a spoon, stir in zucchini, pineapple, flour, soda, salt, baking powder, cinnamon, nutmeg, and pecans, stirring the dry ingredients gently into the zucchini mixture just until blended.

Add batter to muffin cups ( as mentioned I love the large cups) and fill half to 3/4 full. Bake in a 350-degree oven for 30-45 minutes, or until a toothpick inserted in the center comes out clean.

Cool  for 10 minutes.

The zucchini was given to me by Ae-Yun. Her father grows a "Korean" zucchini. It is pictured above. Marie and Ted gave me two bags of pecans. All I needed was pineapple!