Carrot and Pineapple Zucchini bread or muffins

5 stars from 4 ratings of Carrot and Pineapple Zucchini muffins

These are the very definition of healthy snacks! They combine fruits and vegetables with a child's favorite food, bread. These muffins contain no oil, milk, or butter and only two eggs. Natural flavors like vanilla and cinnamon add to this bread's earthy flavor. The dense, cake-like bread will give you a satisfying breakfast or snack on the go.

Carrot and pineapple zucchini bread, could also make as muffins.
Carrot and pineapple zucchini bread, could also make as muffins.
For a rich, decadent twist, try using this bread for French toast!
For a rich, decadent twist, try using this bread for French toast!

Cook Time

Prep time: 30 min
Cook time: 50 min
Ready in: 1 hour 20 min
Yields: one loaf or 12 muffins

Ingredients

  • 2 eggs
  • 1 cup brown sugar
  • 2 teaspoons vanilla
  • 1/2 cup carrot puree, Boil carrots to soft and puree
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 8 oz. crushed pineapple, drained
  • 1 cup grated zucchini
  • 1- 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  1. In a large bowl, mix flour, salt, baking soda, and baking powder.
  2. In another bowl (stand mixer bowl if using stand mixer,) mix together carrot puree, eggs, brown sugar, vanilla, cinnamon, and nutmeg.
  3. Add zucchini and crushed pineapple and continue blending.
  4. Slowly add dry ingredients to wet ingredients.
  5. Once combined (do not over mix,) pour batter into greased loaf or muffin pan. Bake at 350 degrees for about an hour.

Comments 2 comments

Miss Dickinson profile image

Miss Dickinson 2 years ago from Maine

Looks delicious, I cannot wait to try it!


Prettypanther88 profile image

Prettypanther88 2 years ago from Louisville, KY Author

I would love to know what you think when you get a chance to make them!

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